Instant Pot Lemon Dill Salmon

For a fresh taste of spring try my delicious Instant Pot Lemon Dill Salmon with fresh herbs. Cooked with asparagus and served with a creamy dill sauce it is the perfect dinner for a healthy weeknight meal.

I started my new year’s resolution about a month and a half late but I am finally seeing some results and we are trying to eat healthy at all times. I love using fresh herbs and this recipe for Instant Pot Lemon Dill Salmon is a perfect example.

The problem is fresh herbs are hard to find in the winter and unless I get the correct proportion snipped out of my garden in the summer I always seem to throw away the herbs before I use them all. Well, I found a solution this week in the freezer section at my local Kroger. Yes, I said the freezer section!

Dorot Gardens fresh frozen herbs were the answer to my winter herb woes. My Instant Pot Lemon Dill Salmon screams for fresh dill. Dorot Gardens provided the solution with perfectly proportioned herbs frozen at the peak of freshness.

The best part is no waste, no prep, and a two-year shelf life, which means you can have fresh dill, basil, garlic, and herbs all year round with no wasted time or money. Now that is “fresher than fresh!”

So I picked up my Instant Pot a few weeks after Christmas and have cooked with it at least three times a week. The Instant Pot is great for making healthy meals without all the fats and oils. My Instant Pot Lemon Dill Salmon is my first time cooking fish in the IP and wow it was so easy and fast especially using the frozen fresh dill from Dorot Gardens.

Method:

To make my Instant Pot Lemon Dill Salmon place the trivet in the Instant Pot and pour in chicken broth. Spray the trivet with cooking spray or place a piece of parchment paper on top of the trivet like I did. In a small bowl mix together three melted Dorot Gardens chopped dill cubes with butter, garlic and a dash of salt and pepper.

Spoon mixture over salmon and place the fish skin side down on the trivet. Place a lemon slice on top of salmon. Add the asparagus to IP and put the lid on. Close the valve and select steam for 3 minutes. 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.

When IP beeps, release pressure using quick pressure release method. Do not allow natural release or the salmon and veggies will over-cook.

To serve; first, remove the trivet then remove the salmon so it doesn’t fall apart. Place salmon over cooked rice with the asparagus and top with creamy dill sauce; serve immediately. Enjoy the healthy freshness all year-long.

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Instant Pot Lemon Dill Salmon

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

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

Servings: 2

Author: Quinn Caudill

Ingredients

• 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
• 1  tsp. table salt
• 1 tsp. fresh ground black pepper
• cooked rice

Instructions

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 dadwhats4dinner.com © 2018