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Use your electric pressure cooker to make this easy and delicious Instant Pot Salmon dinner in under 20 minutes from FROZEN salmon fillets!
Pour 1 cup plus 2 T filtered water into the Instant Pot insert. Add a pinch of kosher salt, 1 T Tastefully Simple Avocado Oil and 1 cup well rinsed (until the water runs clear) Basmati Rice.
Insert stainless steel steam rack (that comes with Instant Pot) and place FROZEN wild salmon fillets on rack.
Sprinkle each with a pinch of kosher salt and black pepper and place two slices of lemon on each fillet.
Set to manual, high-pressure for 5 minutes (make sure to check that your silicone ring is properly inserted in the lid!).
It should take 7 to 8 minutes to come to pressure.
In the meantime, make the vinaigrette for the salad and fish in a glass jar with a tight-fitting lid.
Combine all ingredients listed for vinaigrette in a glass jar, place on the tight-fitting lid and shake for 60 to 90 seconds until well combined.
Allow for a 2-minute natural pressure release and then immediate quick release.
Plate cooked salmon on top of a generous handful of mixed greens and alongside 1/2 cup cooked rice.
Top rice with a sprinkle of the Spinach & Herb Seasoning and drizzle Salmon and greens with 2 T of the vinaigrette.
Store leftover rice and vinaigrette for another meal and Enjoy!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.