Instant Pot Lemon Butter Garlic Salmon & Vegetables Recipe

Let me tell you, weeknights in our house can be chaotic. Between school runs, after-school activities, and just general end-of-day exhaustion, the last thing I want to do is spend hours in the kitchen. That’s why recipes that are quick, healthy, and – most importantly – delicious are absolute lifesavers. This Instant Pot Lemon Butter Garlic Salmon with Homestyle Vegetables has become one of those go-to meals for us. Honestly, the first time I made it, I was a little skeptical. Salmon and vegetables all cooked together in the Instant Pot? Would the salmon be dry? Would the vegetables be mushy? Thankfully, my worries were completely unfounded. What emerged from that magical pressure cooker was perfectly cooked, flaky salmon infused with bright lemon and savory garlic butter, nestled amongst tender, flavorful vegetables. Even my picky eaters devoured it! The best part? It’s all done in under 30 minutes with minimal cleanup. This recipe is a game-changer for busy families and anyone looking for a healthy, satisfying, and incredibly easy weeknight dinner. Prepare to be amazed at how flavorful and simple this Instant Pot meal truly is.

Ingredients: The Foundation of Flavor

This recipe shines because of its simple yet impactful ingredients. Each component plays a crucial role in creating a dish that is both healthy and bursting with flavor. Let’s delve into each ingredient and understand why they are essential for this Instant Pot Salmon and Vegetables masterpiece.

• Salmon Fillets (1.5 – 2 lbs): The star of the show! For this recipe, you can use fresh or frozen salmon fillets. If using frozen, ensure they are thawed completely before cooking for even cooking and optimal texture. Skin-on or skinless fillets both work well, but skin-on fillets tend to be slightly more forgiving and retain moisture during pressure cooking. Look for fillets that are about 1-inch thick for best results. Sockeye, coho, or Atlantic salmon are all excellent choices. The quality of your salmon will directly impact the final flavor, so choose sustainably sourced, high-quality fillets whenever possible.
• Small Potatoes (1.5 lbs, such as Yukon Gold or Baby Potatoes): Potatoes provide a hearty and comforting base to the dish. Small potatoes like Yukon Golds or baby potatoes are ideal because they cook quickly and evenly in the Instant Pot. Yukon Golds offer a slightly buttery flavor and creamy texture, while red potatoes hold their shape well and have a slightly waxy texture. You can use either type or a mix. Cutting larger potatoes into 1-inch chunks will also work if you don’t have small potatoes on hand.
• Carrots (1 lb, peeled and chopped into 1-inch pieces): Carrots add sweetness, color, and valuable nutrients to the vegetable medley. Peeling them ensures a smoother texture, and chopping them into 1-inch pieces helps them cook at a similar rate to the potatoes. You can use baby carrots if you prefer, just halve or quarter them depending on their size.
• Broccoli Florets (1 lb): Broccoli florets bring a vibrant green color and a slightly bitter, earthy flavor that complements the richness of the salmon and lemon butter sauce. Fresh broccoli florets are recommended for the best texture. Cut them into bite-sized pieces to ensure they cook evenly and quickly in the Instant Pot. If using frozen broccoli, you can add it directly from frozen, but be aware that it might become slightly softer in texture.
• Butter (4 tablespoons, unsalted or salted): Butter is the key to the rich and luscious lemon butter sauce. Unsalted butter allows you to control the salt level in the dish, while salted butter adds an extra layer of flavor. Either works well depending on your preference. For a richer flavor, consider using European-style butter with a higher butterfat content.
• Garlic (4 cloves, minced): Garlic is a flavor powerhouse that adds a pungent and aromatic depth to the dish. Freshly minced garlic is always best for the most intense flavor. You can adjust the amount of garlic to your liking – if you love garlic, feel free to add an extra clove or two! For a milder garlic flavor, you can use roasted garlic instead.
• Lemon (1 large, juiced and zested): Lemon is the bright and zesty component that cuts through the richness of the butter and enhances the flavor of the salmon. Freshly squeezed lemon juice is essential for the best flavor. Lemon zest adds an extra layer of citrus aroma and intensity. Make sure to zest the lemon before juicing it.
• Fresh Parsley (2 tablespoons, chopped, for garnish): Fresh parsley adds a pop of fresh, herbaceous flavor and a vibrant green garnish to the finished dish. Italian flat-leaf parsley or curly parsley both work well. Chop it finely just before serving to maximize its freshness and aroma.
• Dried Dill (1 teaspoon): Dried dill provides a subtle, slightly grassy and citrusy flavor that complements both salmon and lemon beautifully. It adds another layer of herbaceousness to the dish. If you prefer fresh dill, you can use about 1 tablespoon of chopped fresh dill instead of dried.
• Salt and Black Pepper (to taste): Salt and black pepper are essential seasonings that enhance all the other flavors in the dish. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper is always recommended for its bolder aroma and taste. Season generously to taste, adjusting according to your preference.
• Optional: White Wine (1/4 cup, dry white wine like Sauvignon Blanc or Pinot Grigio): A splash of dry white wine can add an extra layer of complexity and depth to the sauce. It enhances the flavors of the lemon, garlic, and butter and creates a more nuanced and aromatic sauce. If you don’t have white wine or prefer not to use alcohol, you can substitute it with chicken broth or vegetable broth.

Instructions: Step-by-Step to Instant Pot Perfection

This Instant Pot Lemon Butter Garlic Salmon and Vegetables recipe is incredibly straightforward. Follow these simple steps and you’ll have a delicious and healthy meal on the table in no time.

Step 1: Prepare the Vegetables

Begin by preparing your vegetables. Wash the potatoes and carrots thoroughly. If using small potatoes, you can leave them whole or halve them if they are larger. Peel the carrots and chop them into 1-inch pieces. Cut the broccoli into florets, ensuring they are roughly bite-sized. Mince the garlic and zest and juice the lemon. Having all your ingredients prepped and ready to go will streamline the cooking process.

Step 2: Build the Flavor Base in the Instant Pot

Turn on your Instant Pot and select the “Sauté” function. Melt the butter in the Instant Pot. Once melted, add the minced garlic and sauté for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic, as burnt garlic can taste bitter. Sautéing the garlic in butter first infuses the butter with garlic flavor and creates a flavorful base for the entire dish. If using white wine, pour it into the Instant Pot at this stage and let it simmer for a minute or two to reduce slightly. This step is optional but adds a lovely depth of flavor.

Step 3: Layer the Vegetables and Salmon

Turn off the “Sauté” function. Add the potatoes and carrots to the Instant Pot. Pour in the lemon juice and sprinkle with dried dill, salt, and black pepper. Give everything a gentle stir to combine the vegetables with the seasonings and lemon juice. Layering the vegetables at the bottom ensures they cook properly under the salmon. Place the salmon fillets on top of the vegetables in a single layer. This placement allows the salmon to steam cook above the vegetables and absorb the flavorful steam. Make sure the salmon is not submerged in liquid; it should be sitting on top of the vegetables.

Step 4: Pressure Cook to Perfection

Secure the Instant Pot lid and ensure the pressure valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the cooking time to 4 minutes. The cooking time is crucial for perfectly cooked salmon. 4 minutes is generally ideal for 1-inch thick salmon fillets and tender-crisp vegetables. Cooking time may need to be adjusted slightly depending on the thickness of your salmon and the desired tenderness of your vegetables.

Step 5: Quick Release the Pressure

Once the cooking cycle is complete, allow the Instant Pot to naturally pressure release for 2 minutes. After 2 minutes of natural release, perform a quick release by carefully moving the pressure valve to the “Venting” position to release any remaining pressure. Quick releasing the pressure prevents the salmon and vegetables from overcooking and becoming mushy. Be cautious when performing a quick release, as hot steam will be released.

Step 6: Finish and Serve

Carefully remove the Instant Pot lid. The salmon should be cooked through and flaky, and the vegetables should be tender but not mushy. If you prefer your broccoli slightly more tender, you can add the broccoli florets to the Instant Pot after pressure cooking and let them steam for a few minutes in the residual heat with the lid loosely placed on top. Gently transfer the salmon and vegetables to a serving platter or individual plates. Spoon any remaining lemon butter garlic sauce from the bottom of the Instant Pot over the salmon and vegetables. Garnish with fresh chopped parsley and lemon zest. Serve immediately and enjoy this flavorful and healthy Instant Pot meal!

Nutrition Facts: Nourishing and Delicious

This Instant Pot Lemon Butter Garlic Salmon with Homestyle Vegetables is not only incredibly delicious but also packed with nutrients. It’s a well-balanced meal that provides a good source of protein, healthy fats, vitamins, and minerals.

Servings: Approximately 4-6 servings

Estimated Calories per Serving: Around 450-550 calories (This is an estimate and can vary depending on portion sizes and specific ingredients used).

Approximate Nutritional Breakdown per Serving (estimated):

• Protein: 35-40 grams (from salmon) – Salmon is an excellent source of high-quality protein, essential for building and repairing tissues, and supporting various bodily functions.
• Fat: 25-35 grams (mostly healthy fats from salmon and butter) – Salmon is rich in omega-3 fatty acids, which are beneficial for heart health, brain function, and reducing inflammation. The butter adds richness and some saturated fat, but in moderation, it contributes to flavor and satiety.
• Carbohydrates: 25-35 grams (from potatoes, carrots, and broccoli) – These carbohydrates are primarily complex carbohydrates from vegetables, providing sustained energy and fiber.
• Fiber: 5-7 grams (from vegetables) – Fiber is essential for digestive health, regulating blood sugar levels, and promoting satiety.
• Vitamins and Minerals: Excellent source of Vitamin D, Vitamin B12, Potassium, Vitamin C, Vitamin K, Vitamin A, and various B vitamins. Salmon is particularly rich in Vitamin D and B12, while the vegetables contribute a wide range of vitamins and minerals.

Note: These are estimated nutritional values. For precise nutritional information, you can use a nutrition calculator app or website and input the exact ingredients and quantities you use. The calorie count and nutritional breakdown can vary based on the type of salmon used (e.g., wild vs. farmed, fattier cuts vs. leaner cuts), the amount of butter, and the specific vegetables and their proportions.

This meal is a healthy and balanced option, providing a good source of protein, healthy fats, and complex carbohydrates with plenty of vitamins and minerals. It’s a great choice for those looking to incorporate more fish and vegetables into their diet.

Preparation Time: Quick and Efficient

One of the biggest advantages of this Instant Pot recipe is its speed and efficiency. From prep to plate, you’re looking at a remarkably short time commitment, making it perfect for busy weeknights.

• Prep Time: 15-20 minutes. This includes washing and chopping vegetables, mincing garlic, zesting and juicing lemon, and gathering all ingredients. The majority of the prep time is spent on vegetable preparation. To further reduce prep time, you can buy pre-cut vegetables or use pre-minced garlic.
• Cook Time (Pressure Cook): 4 minutes. The actual pressure cooking time is just 4 minutes.
• Pressure Build-Up Time: Approximately 5-10 minutes. The Instant Pot will take some time to come to pressure before the cooking time starts. This time can vary depending on the amount of liquid and the starting temperature of the ingredients.
• Pressure Release Time: 2 minutes natural release + quick release (a few seconds). Allowing for a short natural release and then a quick release ensures perfectly cooked salmon and vegetables without overcooking.
• Total Time (Approximate): 26-37 minutes. From start to finish, this meal can be ready in under 40 minutes, and often closer to 30 minutes, depending on your prep speed and Instant Pot model.

This recipe is a true time-saver. While your Instant Pot is doing its magic, you can set the table, prepare a simple side salad, or just relax and unwind after a long day. The minimal hands-on time and quick cooking make it an ideal choice for busy individuals and families.

How to Serve: Delicious Pairings and Presentation

This Instant Pot Lemon Butter Garlic Salmon and Vegetables is a complete meal in itself, but you can elevate it further with thoughtful serving suggestions and accompaniments.

Serving Suggestions:

• As is: Simply serve the salmon and vegetables directly from the Instant Pot. Arrange the salmon fillets on plates and spoon the vegetables and sauce over them. Garnish with fresh parsley and lemon zest for a visually appealing and flavorful presentation.
• Over Rice or Quinoa: For a heartier meal, serve the salmon and vegetables over a bed of fluffy white rice, brown rice, or quinoa. The grains will soak up the delicious lemon butter garlic sauce and add extra carbohydrates and fiber. Quinoa is a particularly nutritious option, providing complete protein and additional nutrients.
• With Crusty Bread: Serve with a side of crusty bread, such as sourdough, baguette, or ciabatta. The bread is perfect for soaking up the flavorful lemon butter garlic sauce. Toasted bread with a drizzle of olive oil and a sprinkle of herbs would be a wonderful accompaniment.
• Alongside a Salad: Balance the richness of the salmon and butter sauce with a fresh and light side salad. A simple green salad with a vinaigrette dressing, a Caesar salad, or a cucumber and tomato salad would all be excellent choices. The salad adds freshness and extra vegetables to the meal.
• With Roasted Asparagus or Green Beans: If you want to add more vegetables, consider serving roasted asparagus or green beans alongside the Instant Pot salmon and vegetables. Roasting vegetables brings out their natural sweetness and provides a different texture contrast to the pressure-cooked vegetables.

Presentation Tips:

• Garnish Generously: Fresh chopped parsley and lemon zest are essential garnishes that add flavor, color, and visual appeal. Don’t skimp on the garnish!
• Lemon Wedges: Serve with lemon wedges on the side so that diners can add an extra squeeze of fresh lemon juice if desired.
• Arrange Artistically: Arrange the salmon fillets and vegetables attractively on the serving platter or plates. Don’t just dump everything on the plate! Take a moment to arrange it nicely.
• Sauce Drizzle: Drizzle the remaining lemon butter garlic sauce from the Instant Pot generously over the salmon and vegetables. This ensures every bite is flavorful and moist.
• Warm Plates: Serving on warm plates keeps the food warmer for longer and enhances the dining experience, especially if serving to guests.

Additional Tips for Instant Pot Salmon Success

Here are five additional tips to ensure your Instant Pot Lemon Butter Garlic Salmon and Vegetables turns out perfectly every time:

1. Don’t Overcook the Salmon: Salmon cooks very quickly in the Instant Pot. Stick to the recommended cooking time of 4 minutes for 1-inch thick fillets. Overcooking will result in dry and rubbery salmon. If your fillets are thinner, you may need to reduce the cooking time to 3 minutes. If they are thicker, you might need to add an extra minute, but err on the side of undercooking as salmon continues to cook slightly after pressure release.
2. Vegetable Size Matters: Cut the potatoes and carrots into roughly equal sizes (about 1-inch pieces) to ensure they cook evenly. Smaller pieces will cook faster, while larger pieces may be undercooked. Consistent sizing is key for perfectly tender vegetables. Broccoli florets should also be bite-sized for even cooking.
3. Adjust Seasoning to Taste: Taste and adjust the seasoning before pressure cooking. Everyone’s salt preference is different. Season generously with salt and pepper, but feel free to adjust the amount of lemon juice, garlic, and dill to your liking. You can always add more seasoning after cooking if needed, but it’s harder to remove it.
4. Use the Right Amount of Liquid: While this recipe doesn’t require a lot of liquid, the lemon juice and moisture from the vegetables are sufficient to create steam for pressure cooking. Avoid adding too much extra liquid, as it can dilute the sauce and make the vegetables watery. The ¼ cup of white wine is optional and adds flavor but is not necessary for pressure cooking.
5. Experiment with Vegetables: Feel free to customize the vegetables based on your preferences and what you have on hand. Other vegetables that work well in this recipe include asparagus, green beans (add them in the last minute of cooking or after pressure cooking to steam), bell peppers, zucchini, and onions. Just be mindful of the cooking times of different vegetables; denser vegetables like root vegetables will need longer cooking times than softer vegetables.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen salmon for this recipe?

A: Yes, you can use frozen salmon fillets. However, it’s crucial to thaw them completely before cooking for the best texture and even cooking. Thawing ensures the salmon cooks properly in the recommended time and prevents it from becoming waterlogged. You can thaw frozen salmon overnight in the refrigerator or use the quick thaw method by placing the sealed fillets in a cold water bath for about 30-60 minutes, changing the water every 30 minutes.

Q2: Can I make this recipe without an Instant Pot?

A: While this recipe is specifically designed for the Instant Pot, you can adapt it for the oven. To bake, preheat your oven to 400°F (200°C). Toss the potatoes and carrots with olive oil, salt, pepper, and dill. Spread them in a single layer on a baking sheet. Bake for 20 minutes. Then, place the salmon fillets on top of the vegetables, drizzle with melted lemon butter garlic sauce, and bake for another 12-15 minutes, or until the salmon is cooked through and flakes easily. Broccoli can be added in the last 10 minutes to prevent overcooking.

Q3: How do I store leftovers and reheat them?

A: Store leftover Instant Pot Lemon Butter Garlic Salmon and Vegetables in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently reheat it in the microwave in short intervals until heated through. Alternatively, you can reheat it in a skillet over low heat with a little bit of water or broth to prevent drying out. Reheating in the oven at a low temperature (around 250°F or 120°C) is also an option, but it will take longer. Be careful not to overheat the salmon, as it can become dry when reheated.

Q4: Can I add other vegetables to this recipe?

A: Absolutely! This recipe is very versatile, and you can easily add other vegetables to suit your taste and preference. Good additions include asparagus, green beans, bell peppers, zucchini, onions, and even Brussels sprouts (halved or quartered). Consider the cooking times of different vegetables. Denser vegetables like root vegetables should be added at the beginning with potatoes and carrots, while quicker-cooking vegetables like asparagus and zucchini can be added towards the end or after pressure cooking to steam in the residual heat.

Q5: Can I make this recipe dairy-free or Whole30 compliant?

A: Yes, you can easily adapt this recipe to be dairy-free or Whole30 compliant. To make it dairy-free, simply substitute the butter with a dairy-free butter alternative, such as coconut oil, olive oil, or avocado oil. For a Whole30 compliant version, ensure your butter alternative (if using) is Whole30 approved and omit the white wine. Double-check all your seasonings to ensure they are Whole30 compliant as well. The core recipe of salmon, vegetables, lemon, and garlic is naturally healthy and easily adaptable to various dietary needs.

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