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Instant Pot Salmon with Garlic Mashed Potatoes

Quick Dinner with delicious salmon cooked to perfection. Dairy and Gluten Free
Prep Time20 mins
Cook Time3 mins
Course: Dairy Free, Dinner, Gluten Free
Cuisine: American
Servings: 4 servings
Calories: 213kcal


  • Instant Pot Pressure Cooker


  • 1.5 pounds red potatoes small, cut in wedges
  • 4 Tbsp Margarine or Coconut Oil Dairy Free
  • 4 6 onz Salmon filets 3/4 to 1 inch thick
  • 1/4 tsp paprika
  • 1/2 tsp lemon zest Plus 4 Lemon wedges for serving
  • 4 cloves garlic
  • 2 cups spinach fresh
  • 2 cups arugula fresh
  • salt & pepper to taste


  • Put the potatoes in the bottom of the Instant Pot. Add 1 cup water, 2 Tbsp margarine, ½ tsp salt and a few grinds of pepper. Place the pot’s steam rack over the potatoes. 
    Rub the top and sides of the salmon with the paprika and lemon zest and season generously with salt and pepper. Place skin side down on the rack. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for three minutes. When finished, carefully turn the steam valve to the venting position tor release the pressure. 
    Remove the salmon and rack and set the cooker to sauté at normal heat. When the potatoes start sizzling, add the garlic and cook, stirring, until softened, 1-2 minutes. Stir in the remaining margarine and season generously with salt and pepper. Smash the potatoes with a fork or wooden spoon until chunky. 
    Turn off the cooker. Add the mixed greens to the potatoes and stir until wilted, 1-2 minutes. Divide the potato mixture and salmon among plates. Serve with lemon wedges.


Calories: 213kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 137mg | Potassium: 907mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2249IU | Vitamin C: 22mg | Calcium: 53mg | Iron: 2mg