Herbed Salmon with Asparagus
March 18, 2019
Ingredients Makes 2 servings
| 1 cup | ready-to-use chicken broth | 250 mL |
| 12 oz | skin-on salmon fillet, cut into 2 equal pieces | 375 g |
| Virgin olive oil | ||
| Herbes de Provence | ||
| 8 oz | asparagus spears, tough ends trimmed and spears halved | 250 g |
| Coarse salt and freshly ground black pepper | ||
| 3 tbsp | butter | 45 mL |
| 1 tbsp | freshly squeezed lemon juice | 15 mL |
Instructions
Prep
- Steam rack
- 2 pieces of parchment paper, cut to fit salmon pieces
- Add broth to the inner pot and place the steam rack in the pot. Place 1 piece of salmon, skin side down, on each prepared piece of parchment paper and brush top with oil. Sprinkle with herbes de Provence. Arrange both pieces on steam rack, without overlapping. Arrange asparagus on top of salmon. Drizzle with a little oil and season with salt and pepper.
- Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on Low for 5 minutes.
- When the cooking time is done, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. The fish should be opaque and should flake easily when tested with a fork. (If more cooking time is needed, continue pressure cooking on Low for 1 minute.)
- Transfer salmon to serving plates and arrange asparagus on top of and around salmon. Cover with foil to keep warm.
- Set your Instant Pot to sauté on More. Cook, stirring often, for 3 minutes or until liquid is reduced to 1⁄4 cup (60 mL). Add butter and lemon juice; cook, stirring, until butter is melted. Drizzle sauce over fish and asparagus. Serve immediately.
Using your fingers, carefully check the salmon fillet for tiny pin bones. Remove any bones with a tweezers or needle nose pliers.
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