Instant Pot Lemon Dill Salmon

For a fresh taste of spring try my healthy and delicious Instant Pot Lemon Dill Salmon with fresh herbs. Cooked with asparagus and served with a zero point creamy dill sauce it is the perfect dinner for a healthy weeknight meal.
Course Main Course, Seafood
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Quinn Caudill


  • 1 cup chicken broth
  • Cooking Spray
  • 5 thawed cubes of Dorot Gardens Chopped Dill, divided
  • 1 tsp. butter, melted
  • 1 clove minced garlic
  • 2 skin-on salmon fillets
  • 1 Large Lemon, divided
  • 8 large asparagus spears
  • 3/4 cup plain fat-free yogurt
  • tsp. table salt
  • 1 tsp. fresh ground black pepper
  • cooked rice


  1. Place trivet in Instant Pot and pour in chicken broth. Spray the trivet with cooking spray or place a piece of parchment paper on top.
  2. In a small bowl mix together three melted Dorot Gardens chopped dill cubes with butter, garlic and a dash of salt and pepper.
  3. Spoon dill mixture over salmon and place skin side down in the IP. Place a lemon slice on top of salmon.

  4. Add asparagus to IP and put the lid on. Close the valve and select steam for 3 minutes.

Creamy Dill Sauce

  1. While salmon cooks make the creamy dill sauce by placing the yogurt in a small bowl. Add remaining Dorot Gardens chopped dill,  lemon juice, salt, and pepper. Whisk together until creamy and thoroughly combined. Set aside.

  2. When IP beeps, release pressure using quick pressure release method. Do not allow natural release or the salmon and veggies will overcook.
  3. To serve, remove the trivet then remove the salmon so it doesn't fall apart. Place the salmon over cooked rice with asparagus and top with creamy dill sauce; serve immediately.

Recipe Notes

-First published by Quinn Caudill for © 2018