Instant Pot Lemon Paprika Salmon with Garlic Potatoes & Greens

Ingredients

8 oz Water
6 oz Mini Tri-Colored Potatoes
2 tbs Unsalted Butter
Salt
Freshly Ground Black Peppercorns
3/4 lb Salmon Fillet
1/4 tsp Paprika
1/2 tsp Lemon Zest
1/2 Lemon (fresh squeezed juice)
4 cloves Garlic
2 oz Mixed Spinach & Arugula

Total Time - 30 minutes

Prep Time: 20 minutes
Cook Time: ~10 minutes

Number of Servings (approx.)

2

Nutrition Info (approx.)

Per Serving
Calories - 457
Carbs (g) - 28.3
Fat (g) - 22.9
​Protein (g) - 36.9

Directions

1). Wash potatoes and lemon.
2). Place the potatoes, 8 oz water, 1 tbs butter, 1/4 tsp salt, and 5 turns of fresh ground black peppercorns in the bottom of an Instant Pot.
3). Sprinkle the salmon fillet with 1/4 tsp paprika, 1/2 tsp lemon zest, 1/4 tsp salt, and 5 turns of fresh ground black peppercorns.
4). Place the pot's steam rack over the potatoes and place the salmon, skin-side down, on the rack.
5). Put the lid on, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 3 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.
6). Remove the salmon and rack and set the cooker to saute at normal heat. When the potatoes start sizzling, add the garlic cloves stir for an additional 1-2 minutes. Then add in 1 more tbs of butter and 5 turns of freshly ground black peppercorns. Smash the potatoes with a fork until chunky and continue stirring until all liquid is absorbed.
7). Turn off the cooker. Add the mixed greens to the potatoes and stir until wilted. 
8). Divide up the salmon, potatoes, and greens in half. Serve up!
8). Enjoy slowly and mindfully until 80% full.