Instant Pot Salmon with Garlic Potatoes and Greens
A quick and easy Instant Pot recipe combining tender salmon fillets, flavorful garlic potatoes, and vibrant sautéed greens, perfect for a healthy American dinner.
Ingredients
Check ingredients as you go.
- Salmon
- Potatoes
- Garlic
- Seasoning
- Cooking Liquid
- Greens
- Seasoning
Let’s make it
Prep Potatoes
Set the Instant Pot to sauté mode and heat 1 tablespoon olive oil. Add half the minced garlic and sauté for 30 seconds until fragrant.
Prep Potatoes
Add the halved baby potatoes, salt, and black pepper to taste. Sauté for 3 to 4 minutes, stirring occasionally to coat the potatoes.
Cook Potatoes
Pour in the vegetable broth, then close and seal the Instant Pot lid. Set to pressure cook on high for 5 minutes.
Prep Salmon
While potatoes cook, pat dry the salmon fillets. Season both sides with salt, black pepper, and half the lemon zest.
Add Salmon
When the Instant Pot beeps, perform a quick release of pressure carefully. Open the lid and arrange the salmon fillets on top of the potatoes in the pot.
Cook Salmon
Close and seal the lid again. Pressure cook on high for 3 minutes to cook the salmon gently.
Finish Cooking
Perform a quick release and carefully open the lid. Transfer salmon and potatoes to a serving plate, keeping warm.
Cook Greens
Set the Instant Pot to sauté mode again. Add remaining 1 tablespoon olive oil and butter if using. Add the remaining minced garlic and sauté 30 seconds.
Cook Greens
Add fresh spinach, salt, and black pepper to taste. Stir and cook until spinach is just wilted, about 2 minutes. Remove from heat and stir in lemon juice and remaining lemon zest.
Serving
Serve the salmon and garlic potatoes topped with sautéed greens immediately for a nutritious, balanced dinner.
Tips & notes
Use fresh garlic for the best flavor and pat salmon dry to achieve perfect tenderness. If you prefer, substitute baby potatoes with small Yukon Gold potatoes cut into uniform pieces. Adjust salt and lemon to taste before serving.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep salmon and potatoes separate from greens for best texture when reheating.
Reheating
Reheat salmon and potatoes gently in the Instant Pot using the sauté mode or in a microwave on medium power until warmed through. Reheat greens quickly to avoid overcooking, stirring gently and adding a splash of water if needed.
