Learn how to make healthy, nutritious and super easy Instant Pot steamed salmon and vegetables. Flavoured with Asian aromatics like garlic and chilli and a splash of sauce, this meal only takes 15 minutes to prepare. For Weight Watchers: 8 SmartPoints per serving.
Who doesn’t love a quick and easy dinner? Especially, when it’s healthy and delicious as well. That’s exactly what today’s recipe is all about. Speed, efficiency and nutrition!!!
Whenever I am busy or lazy to cook, I love making this Asian-inspired 15-minute salmon and vegetables using my Instant Pot. Pressure cooking not only speeds up the process but it helps to retain the nutrients and keep this meal very healthy.
This Instant Pot steamed salmon and vegetable meal is gluten-free, Whole30 and paleo-friendly, AIP friendly (just avoid the chilli and use coconut aminos instead of tamari or soy sauce) and it’s full of nutrients. It’s designed for 2 servings but you could easily add an extra fillet or two of salmon and make more vegetables.
HOW TO STEAM SALMON & VEGETABLES IN INSTANT POT
You will need a few Instant Pot accessories for this meal:
- A trivet or steamer rack to place on the bottom of the pot
- A cake tin or another heat-proof dish that you can cook the salmon in
- A steamer basket for the vegetables
The whole meal is done almost simultaneously, with just a little prep before you start the cooking. Read more about useful Instant Pot accessories here.
MORE INSTANT POT SEAFOOD RECIPES
Tomato Garlic Shrimp– cooked from frozen, this is a healthy and must-try recipe
Italian Fish With Cherry Tomatoes, Olives & Capers – cooked with frozen white fish
Goan-Style Shrimp Curry – creamy, delicious and a little spicy
Soy-Ginger Salmon & Broccoli – another healthy, easy dinner
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Instant Pot Salmon & Vegetables (Steamed)
- Prep Time: 5 minutes
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 2 1x
- Category: Main
- Method: Instant Pot
- Cuisine: Asian
- Diet: Gluten Free
Description
Speed, efficiency and nutrition is this 15-minute Asian Instant Pot steamed salmon and vegetables dish. This meal is gluten-free, Whole30 and paleo friendly, AIP friendly (just avoid the chilli and use coconut aminos instead of tamari or soy sauce). It’s designed for 2 servings but you could easily add an extra fillet or two of salmon and make more vegetables.
Ingredients
For the fish
- 2 medium fillets of salmon or other fish (125–150 g / 4–5 oz each)
- 1 clove of garlic, finely diced
- 2 teaspoons of grated ginger
- 1/4 long red chilli, finely diced
- Sea salt and pepper
- 2 tablespoons soy sauce or gluten-free Tamari sauce
- 1 teaspoon honey (omit for Whole30)
For the vegetables
- 200 g / 0.5 lb of mixed green vegetables (string beans, broccoli, snow peas)
- 1 large carrot, sliced
- 1 clove of garlic, diced
- Juice of 1/2 lime
- 1 tablespoon of Tamari sauce
- 1 tablespoon of olive oil
- + 1/2 teaspoon sesame oil (optional)
Instructions
- Add 1 cup of cold water to the Instant Pot and place a trivet/steamer rack inside the pot.
- Place the fish filets inside a cake tin or other heat-proof bowl that fits inside the pot. Sprinkle each fillet with diced garlic, ginger and chilli, plus a little salt and pepper. Mix soy sauce or tamari and honey in a small bowl and pour over the salmon fillets.
- Place the tin with salmon on top of the trivet, so the tin doesn’t touch the water inside the pot. Place and lock the lid, press Manual (High Pressure) and set the timer to 2 minutes. After 3 beeps the Instant Pot will start the cooking process. While the salmon is cooking, prepare the vegetables.
- Place cut up veggies inside a steam basket and sprinkle evenly with garlic.
- Once the timer is up, use the quick release method to let out the pressure in the pot and open the lid. At this stage our salmon is partially cooked but it will be ready by the time we steam the vegetables on top.
- Place the steam basket with the vegetables on top of the salmon tin. Drizzle them with lime juice, tamari sauce, olive oil and sesame oil. I like to sprinkle a little salt and pepper as well. The sauces and juices will drip onto the salmon so you’re still keeping all the flavours in the final dish.
- Place the lid back on, lock it, press Manual (HIGH Pressure) and set the timer to 0 minutes (ZERO). That’s right, only 0 because by the time the pressure builds up, the veggies will already to start to cook and we want to keep them a little crunchy. Once the timer goes off, release the pressure as quickly as possible. Simply point the top valve to Venting and step away. If you live it on natural pressure release for too long, the vegetables will overcook, however 1-2 imnutes is fine.
- Remove the steamer basket with the vegetables and set aside. Carefully remove the tin with the salmon and transfer the salmon to a plate. Pour any remaining juice over the top and serve with vegetables on the side. Done!
Notes
For Weight Watchers: 8 SmartPoints per serving.
Nutrition
- Serving Size:
- Calories: 342
- Sugar: 7.2 g
- Sodium: 1676.7 mg
- Fat: 15.3 g
- Saturated Fat: 2.4 g
- Carbohydrates: 17.9 g
- Fiber: 4.1 g
- Protein: 37.5 g
- Cholesterol: 71.4 mg
Keywords: Fish, Asian, Ginger, Vegetables, Steaming
SAVE THIS STEAMED SALMON & VEGGIES RECIPE TO PINTEREST
Followed everything except using frozen vegs and doubled the fish – doubled ALL times, ended up with raw fish and cold veggies. Had to put the fish back in for 5 minutes to make sure it was cooked and microwaved the veggies. Sorry, not impressed
★★
Are you sure the pot came to pressure in the first instance? We never tested the times (e.g.doubling or more) with frozen fish so it’s not our recipe’s fault as such. It worked with raw fish given our times.
Frozen or fresh fish and vegetables?
Fresh… If you need to use frozen adjust time accordingly.
Thank you for the recipe! I use a silicone trivet and it’s much better than the metal trivet that came with the instant pot. I got it on Amazon: https://www.amazon.com/dp/B082XZNGPJ
★★★★★