Instant Pot Lemon Pepper Salmon

Difficulty Level: 2/5
Preparation time: 5 minutes
Cooking time: 15 minutes
Servings: 4


¾ cup of water
a few sprigs parsley, tarragon, and basil
1 pound salmon filet, skin on
3 teaspoons ghee butter
¼ teaspoon salt, or to taste
½ teaspoon pepper, or to taste
½ lemon, thinly sliced
1 zucchini
1 red bell pepper
1 carrot


Put the water and herbs in the instant pot and then the steamer.

Place the salmon with the skin side down on the rack.

Drizzle on some ghee, season with salt and pepper for desired taste, and
cover with lemon slices.

Close the instant pot and make sure the vent is turned to “sealing.”

Press the
steam button and set for 3 minutes.

While the salmon is cooking, cut all the veggies into small, thin strips.

When the instant pot is done, quick release the pressure carefully.

After pressure is released, press keep warm.

Open the lid using mitts and carefully remove the rack with the salmon on it and set on a plate.

Discard the herbs.

Add the veggies and put the lid back on, then press the
sauté setting.

Let the veggies cook for 1-2 minutes.

Serve veggies with salmon and add remaining teaspoon of ghee to the pot.

Energy Value Per Serving:

Calories: 296
Protein: 31 grams
Total Fat: 15 grams
Carbohydrates: 8 grams


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