Salmon and Vegetables (Instant Pot)

The Instant Pot takes all the fuss out of frozen salmon for a healthy, super-quick family dinner. No defrosting required.

¾ cup water
2-3 few sprigs parsley, dill, tarragon, basil or a combo
1½ lb salmon filet, skin on
2 Tbsp. ghee or other healthy fat, divided
¼ tsp. sea salt
½ tsp. black pepper, freshly ground
½ lemon, thinly sliced
1 zucchini, julienned
1 red bell pepper, julienned
2 carrots, julienned

Place water and herbs in the Instant Pot and then put in the steamer rack making sure the handles are extended up.

Drizzle salmon with 1 Tbsp. ghee/fat, season with salt and pepper, and cover with lemon slices. Place salmon, skin down on rack.

Close the Instant Pot and make sure the vent is sealed. Select the "Steam" function (you can also use manual/high pressure) and press the + or - buttons to set it to 3 minutes.

While salmon cooks, julienne your veggies.

When cooking is complete, use a quick release. Select the cancel button. Remove lid, and using hot pads, carefully remove rack with salmon and set on a plate.

Remove herbs and discard. Add veggies and select the "Sauté" function and let the veggies cook for another 2-3 minutes using the residual butter/ghee and lemon juice.

Serve salmon with veggies on top. Add remaining Tbsp. of butter/ghee to the pot and pour a little of the sauce over veggies and salmon if desired. Top with any additional fresh herbs and a squeeze of lemon juice.

Cook's Notes:

• The cooking time will vary, depending on the thickness of your salmon. 3 minutes is perfect for a filet that’s about 1"at its thickest part. Ask your seafood person for a center cut piece, or heat end. The tail end is much thinner.
• If you don’t want to julienne the veggies, you cut them up bite sized and cook them longer, or steam them in a separate pot while the salmon cooks.