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Pressure Cooker Mediterranean Rosemary Salmon Recipe
You Instant Pot has never been healthier. This delicious salmon dish is ready in minutes!
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
3
servings
Calories:
282
kcal
Equipment
Instant Pot
Ingredients
1
lb.
salmon
(frozen, wild)
10
oz.
fresh asparagus
1
sprig
fresh rosemary
½
cup
cherry tomatoes
(halved)
1
tbsp.
olive oil
1
tbsp.
lemon juice
(optional)
salt and pepper
(to taste after cooking)
US Customary
-
Metric
Instructions
Pour 1 cup of water into the inner bowl of your Instant Pot and place the wire rack into it as well.
Layer the frozen salmon first, then the sprig of rosemary and then the fresh asparagus.
Press the Manual button and adjust time to 3 minutes.
Release pressure/steam valve and allow steam to completely empty.
Remove lid and transfer all food onto a plate, discarding the rosemary sprig.
Add tomatoes, sprinkle with olive oil and season with salt and pepper.
Sprinkle with lemon juice if using.
Video
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
0.33
the recipe
|
Calories:
282
kcal
|
Carbohydrates:
5
g
|
Protein:
32
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Cholesterol:
83
mg
|
Sodium:
71
mg
|
Potassium:
985
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
895
IU
|
Vitamin C:
12.9
mg
|
Calcium:
41
mg
|
Iron:
3.4
mg