INSTANT POT Salmon Recipe│LOW CARB Healthy Living│BUSY WORK Week Recipe

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

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INSTANT POT Salmon Recipe│LOW CARB Healthy Living│BUSY WORK Week Recipe

Are you a salmon lover? Have you been wanting to make an incredibly simple and delicious salmon recipe? do you want a low carb busy work week recipe? This comes together so quickly and is healthy, low carb and sooooo yummy ❤️

What other types of recipes are you interested in? do you want to see more fish recipes? What about pasta, chicken or beef? Let me know in the comments below 💜

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★ INSTANT POT Recipes:

4 ounce Salmon Filet
1 Lemon
1 Cauliflower
1 Shallot
5 Cloves of Garlic
Drizzle of Olive Oil
Salt and Pepper to taste
1 cup of Water
Handful of Asparagus
2 tablespoons Butter
¼ cup Unsweetened Almond Milk (or milk of choice)

1. Zest and cut lemon. chop shallot. cut off top of garlic bulb and put on aluminum foil. Drizzle top with olive oil and fold packet. put salmon filet on aluminum foil and drizzle with olive oil. Top with half the shallots and all the zest. Add salt and pepper. Fold packet. chop cauliflower head into florets. Add remaining shallots on a piece of aluminum foil and drizzle with olive oil, salt and pepper. Close packet.
2. Add water to instant pot. put a trivet inside and then a steamer basket on top. Add cauliflower to steamer basket. put the 3 foil packets on top of cauliflower. Close the lid (make sure silicone ring is on). Set instant pot to HIGH pressure for 3 minutes. When its finished cooking, allow 3 minutes of natural pressure and then do a fast release. Remove foil packets. Remove steamer basket and trivet. Empty water from the pot and add the cauliflower into the pot. Open foil packets. Add butter, shallots in foil, and 5 garlic cloves (mince if important). Using a whisk, potato masher or mixer whip cauliflower until desired consistency. Add almond milk (or milk of choice).
3. chop ends off asparagus and discard or save for making stock. chop asparagus into equal sections. In a frying pan on the stove add a drizzle of olive oil and then add asparagus. Use salt and pepper to taste. Saute on medium high for 1 minute. Reduce heat to low and saute until desired tenderness. Plate up salmon and add a drizzle of reserved lemon mixture to the top from the packet. Plate up cauliflower mash and asparagus. Enjoy!

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