🍽️

Salmon with Garlic Herb Sauce and Quinoa and Broccoli

Course
Dinner
Servings

2

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed the prep ideas!
  • 🥘 Don't have a steam rack or trivet for your pressure cooker? Use metal cookie cutters, a steamer basket, rings from mason jar lids, or balls of aluminum foil!
  • 🥦 Broccoli or green beans can be steamed while the salmon is going in the pressure cooker.
  • 🍚 Use rice instead of quinoa if you would rather.
  • 🐟 No need to thaw the fish. Just steam in the pressure cooker for 3 minutes longer.
  • 🧄 How to roast garlic video I made on TikTok.

Ingredients:

  • 1 cup of water
  • 2 skin-on salmon filets about 1.5-2 inches thick (3-4 oz each)
  • 2 tbsp of butter
  • 1 lemon
  • 1/2 cup quinoa or jasmine, basmati, or sushi rice
  • 1 small head of broccoli

Or

  • 8 oz of fresh green beans (about 2 cups)

Garlic-Herb Sauce

  • 1 head of garlic or 10 peeled garlic cloves if not roasting the whole head
  • 1 large bunch of parsley leaves (about 2 cups)
  • 1 cup (packed) mint leaves
  • 1 cup extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest (from about 1/2 large lemon)
  • 1 tablespoon plus 1 teaspoon fresh lemon juice (from about 1/2 large lemon)
  • 1 teaspoon crushed red pepper flakes
  • 3/4 teaspoon kosher salt

Directions:

  1. 🔪Garlic-Herb Sauce (can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month).
    1. If making roasted garlic:
      1. Cut garlic head top off. You can save the small pieces of garlic from the top to use for something else.
      2. Drizzle the open side of the bottom half of the head with olive oil and a sprinkle of salt.
      3. Wrap tightly in tinfoil.
      4. Roast at 400 degrees for 30-40 minutes.
      5. Let cool to the touch, then squeeze garlic out of the skins.
    2. Add minced garlic (if not using roasted), parsley, mint, oil, lemon zest and juice, red pepper, and salt to a food processor or blender.
    3. Blend until a pesto-like sauce forms.
  2. 🔪 Cook Quinoa or Rice (Can be done up to 3 days ahead)
    1. Cook quinoa or rice according to package instructions.
    2. If not serving right away, let it cool and store in the refrigerator.
    3. Reheat by fluffing up with a fork in a microwave safe bowl, cover with a damp paper towel, and microwave for 2-3 minutes, fluffing more halfway through.
  3. Prep and Steam Broccoli or Green Beans
    1. 🔪 Cut broccoli into bite size florets or trim green beans if needed (can be done up to 3 days ahead).
    2. Steam the broccoli or green beans using any of these easy methods.
  4. Salmon
    1. Pour 1 cup of water into your pressure cooker.
    2. Place a steam rack or trivet inside.
    3. Arrange the salmon skin side down on the rack.
    4. Season the salmon with salt and pepper and place 1 tbsp square of butter on each filet + a slice of lemon.
    5. Secure the lid and turn the steam release valve to sealing. Select the steam function and set the cook time to 3 minutes (6 minutes if your salmon is frozen).
    6. When the pressure cooker beeps, switch the steam release valve to venting to quick-release the pressure.
    7. Once fully released, open the lid and carefully transfer the salmon using a flat spatula to a plate.
  5. Serve
    1. Serve salmon and broccoli/green beans over rice and drizzle the entire dish with the garlic herb sauce and a squeeze more of lemon if desired.

🚨Leftover Alert

  1. Use any extra Garlic-Herb Sauce on steak, chicken, eggs, potatoes, roasted vegetables, the possibilities are endless!