Instant Pot Salmon with Garlic Potatoes and Greens
Ingredients:
4 salmon fillets (about 6 oz each)
1 ½ lbs baby potatoes, halved
4 cloves garlic, minced
1 tsp lemon zest
1 tsp paprika
Salt and pepper, to taste
2 tbsp olive oil
2 cups baby spinach or kale
1 cup water
Lemon wedges, for serving
Instructions:
Place halved baby potatoes in the Instant Pot with 1 cup water and 1 clove of minced garlic. Season with salt. Secure lid and cook on Manual High Pressure for 6 minutes, then quick release.
Remove potatoes and drain. Gently smash them with a fork. Toss with 1 tbsp olive oil, remaining garlic, and a pinch of salt. Set aside, covered to keep warm.
Season salmon fillets with lemon zest, paprika, salt, and pepper. Place the trivet in the Instant Pot and arrange the salmon on top. Add 1 cup water to the bottom.
Seal the lid and cook on Manual High Pressure for 3 minutes. Quick release the pressure.
Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Sauté spinach or kale until wilted, about 2 minutes. Season with salt and pepper.
Serve salmon with smashed garlic potatoes and warm greens. Garnish with lemon wedges.
For those looking to embrace healthy recipes for this summer, the Instant Pot salmon with garlic potatoes and greens is an excellent choice. Using the Instant Pot drastically reduces cooking time while preserving the nutrients and flavors of the ingredients. Salmon, rich in omega-3 fatty acids, paired with baby potatoes full of fiber and potassium, and nutrient-dense greens like spinach or kale, offers a balanced, heart-healthy meal. Garlic enhances the taste and provides added immune-boosting benefits, making this dish not only flavorful but also functional for wellbeing. Sautéing the greens separately allows you to control their texture, ensuring they remain tender without becoming overcooked or mushy. The addition of lemon zest and wedges adds a fresh, citrusy brightness that complements the rich salmon and savory potatoes. To customize this recipe, consider adding fresh herbs such as dill or parsley for an aromatic touch. You can also swap baby spinach for other leafy greens like Swiss chard or arugula depending on your preference. This meal is perfect for meal prep since the potatoes and salmon can be cooked ahead and reheated without losing quality. Remember to use fresh salmon fillets for the best taste and texture, and make sure to evenly halve the baby potatoes to ensure consistent cooking. This recipe is not only suitable for special summer menus but also for everyday healthy eating, designed to fuel your body effectively while delighting your taste buds.
