One pot 30 minute meal with only 10 active minutes and about 10 ingredients. This was a recipe that started as a simple Salmon and Potatoes which turned to something a little bit more, but still remained easy.
For the most part, it consisted of stuff I had on hand, in my pantry: lentils, sun-dried tomato pesto, sun-dried tomatoes in oil, capers. This is my first time ever cooking salmon, potatoes and lentils all at once in the Instant Pot, and I am pleasantly surprised by how tender and juicy it all came out. I hope you like it!
Red Pesto Salmon with Potatoes and Lentils
Note: A side of steamed asparagus pairs well with this.
- 1.5 pound center-cut salmon filet (skinned)
- 3 Tablespoons of sun-dried tomato pesto (from the jar)
- 1 cup dry white wine
- 1 cup water or stock
- 1 bag of baby tricolor potatoes
- 1 yellow onion, julienned
- 3/4 cup dried brown or green lentils
- 2 tablespoons unsalted butter, cubed
- 4 Tablespoons of capers
- 4 spoonfuls of sun-dried tomatoes in oil (from the jar)
- kosher salt
- Step 1 Pat the salmon dry, and sprinkle with salt on both sides, then coat the top with a layer of red pesto. Slice the onion.
- Step 2 In the pressure cooker, add the wine, water, 1/4 tsp salt, lentils and stir. Then add the butter, potatoes and onions to the cooker. Place the salmon on top of the lentil potato mixture and top with sun-dried tomatoes. Be sure to bring some of the oil from the jar to the pot and, lastly, capers.
- Step 3 Cover the cooker with the lid, and lock the lid in place. Turn the steam release handle to the SEALING position. Select the MANUAL/PRESSURE COOK setting. Select HIGH pressure for 5 minutes, and let the steam slowly release. One pot, dinner done. Enjoy!