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Salmon Spinach Salad

Salmon Spinach Salad

Perfectly cooked salmon, from frozen, in just five minutes?

Yep, that’s all it takes for a quick, very healthy meal. So quick, we made it for lunch on a very busy Saturday.

I’m sure you can relate – busy weekends can get away from you and then you’re left figuring out what to do for midday meal, and since it’s a weekend (which is supposed to have SOME downtime), you justify going out for a fat-filled fast food meal, or order in pizza or something equally unhealthy and unsatisfying.

For us, since we work in the fitness industry, we hold ourselves to a pretty high standard when it comes to eating most days, so a quickie Mickey D’s meal (which is less than a mile from our house!) just can’t be an option. We hate how we feel after eating there anyway. Thankfully, with Instant Pot I knew lunch could be done in just minutes.

I remembered at 11:56 a.m. that I had frozen salmon filets. Grabbed them out and figured out how long it would take in the Instant Pot. While it cooked, I sliced some cucumbers from our friend’s garden, washed a few grape tomatoes and whipped up a quick Greek salad dressing (and for Pete’s sake, just use bottled if that’s what you’ve got!). We were eating by 12:20 p.m.

Feel free to experiment with different veggies and dressings. We don’t keep croutons in the house but love topping salads with sunflower seeds. We keep a big bag (half salted, half unsalted to reduce the sodium) in our freezer at all times.

As a side note, we eat our salmon about medium rare, so if you prefer yours more well done, add a minute or two to the cooking time.

Ingredients

4 4 oz salmon fillets, frozen or fresh
¼ cup lemon juice
1 lemon, sliced
Parsley or dill weed to taste
8 cups fresh spinach and veggies of choice

Directions

  1. Pour ¾ cup water and lemon juice into inner liner of Instant Pot.
  2. Place salmon onto trivet, and lay 2 slices of lemon onto each fillet.
  3. Lower into Instant Pot.
  4. Set to ‘manual’ high pressure for 5 minutes.
  5. Use quick release.
    Remove skin if desired.
  6. Season with dill weed or parsley.
  7. Place each filet on bed of spinach. Add other veggies as desired.
  8. Use favorite salad dressing and any other toppings as desired.
Dawn Simmons

Dawn Simmons

As a signature recipe designer for Instant Pot with Kindsay, I look forward to creating new, healthy recipes for the community to enjoy!

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