Cooking salmon has never been easier… a one pot version of salmon with vegetables cooked to perfection in an instant pot. The spices and fresh herbs combination worked magically in flavoring the dish perfectly. The first time I made this dish, I though the salmon would be over cooked and the vegetables would be undercooked. So I was very excited when I opened the pot and the salmon was moist and flaky; while the potatoes were perfectly soft. This is now one of our favorite salmon recipe – I’ve made this dish at least three more times since the first cooking. And why not? It’s a very nutritious meal with plenty of omega-3 and lycopene from the cooked tomatoes. I hope you will make this dish and enjoy it as much as we do. Happy Cooking!
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Salmon and Vegetables | How to Cook Salmon in an Instant Pot
An easy beautifully flavored moist salmon recipe that is healthy and quick which makes it perfect for lunch or dinner.
- 24 ounces fresh salmon (4 portions about 6 ounces each). I used Canadian Salmon
- 3 tablespoons extra virgin olive oil
- 1 tablespoon grey poupon mustard
- 1 1/2 teaspoons sea salt or kosher (adjust for your diet)
- 1 teaspoon smoked paprika can substitute sweet paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh oregano chopped
- 2 medium shallots peeled and sliced
- 3 cloves fresh garlic sliced
- 1 pound grape tomatoes or cherry tomatoes (cut larger tomatoes in half lengthwise)
- 2 large russet potatoes washed thoroughly and cut into 1 inch chunks
- 1 tablespoon white wine (I use drinkable white wine)
- 1 lemon cut in half
Let's Season the Salmon:
Rinse the salmon portions and dry thoroughly with paper towel. Rub the salmons portions with 1 tablespoon of the olive oil.
Rub the grey poupon mustard all over the salmon (about 1 teaspoon per salmon)
Season the salmon portions with 1 teaspoon of the salt, 1/2 teaspoon of the smoked paprika, 1/4 teaspoon each of the fresh ground black pepper and cayenne pepper.
Note: Reserve the remaining spices for the vegetables.
Place the seasoned salmon portions onto the instant pot rack (this rack usually comes with the instant pot).
Let's get all the ingredients into the instant pot: I use a 6 quart instant pot.
Add the remaining 2 tablespoons extra virgin olive oil in the stainless steal instant pot insert.
Add in the potatoes and tomatoes. Add in the shallots, garlic and the remaining dill and oregano.
Add in the remaining spices, capers and wine.
Squeeze in the juice from 1/2 of the lemon.
Use a spoon to mix it all together.
Place the rack insert with the salmon on top of the vegetables.
Squeeze the juice from the remaining half a lemon all over the salmon fillets.
Close the instant pot with it's pressure lid, making sure the pressure release valve is up. (usually automatic).
Turn on the pressure cooker setting on high. And set the time to 3 minutes.
The pot will begin to pressurize in a few seconds. It will take 10 to 15 minutes to pressurize and then the 3 minute timer will start to count down the cooking.
When the 3 minute cook time is up, immediately depressurize the pot by pressing down the steam release valve. Once the steam has been released. remove the cover.
Carefully remove the rack with the salmon. Place it on a large plate.
Turn on the saute setting on the instant pot. (You may need to first turn off the pot and then turn on the saute setting).
Cook the potatoes mixture and broth for 3 to 5 minutes until the liquid reduces to your liking. Turn off the instant pot.
Note: I cooked down my broth for about 3 minutes.
Plate and serve the potatoes with the salmon and some of the gravy. Enjoy!
Tutorial Video Available: Salmon and Vegetables | How to cook salmon in an instant pot.
Nutritional information will vary depending on your actual serving size.