This healthy, high-protein dish cooks in just one minute in your Instant Pot! A salmon filet rests on top of a mix of yellow potatoes, cauliflower, lentils and spices. Top before serving with crumbled bacon and fresh mint for a fragrant finish.

Source: Midwest Living

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Read the full recipe after the video.

Recipe Summary

hands-on:
20 mins
total:
5 hrs 45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Slow Cooker:
  • For Slow Cooker:
    In a 6-qt. slow cooker stir together the broth, potatoes, cauliflower, lentils, onion, garlic, curry powder, salt, the cumin, coriander, and cayenne. Cover; cook on low 5 to 6 hours or high 21/2 to 3 hours.

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  • Cut salmon fillet in half crosswise; season with salt and black pepper. Place salmon on top of vegetable mixture. If cooking on low, turn to high. Cover and cook about 25 minutes more or until salmon just flakes when tested with a fork. Divide salmon and vegetable mixture among four serving bowls. Top with crumbled bacon and fresh mint.

Pressure cooker:
  • For Pressure Cooker:
    In a 6-qt. electric or stove-top pressure cooker stir together the broth, potatoes, cauliflower, lentils, onion, garlic, curry powder, salt, the cumin, coriander, and cayenne.

  • Cut the salmon fillet in half crosswise and place on top of the lentil mixture; season with some salt and black pepper. Lock the lid in place. Set electric cooker on high pressure to cook 1 minute to start the cooker. When cooker reaches that pressure, immediately release the pressure according to manufacturer’s directions. For stove-top pressure cooker, bring up to pressure over medium-high heat according to manufacturer’s directions. Remove from heat once it reaches that pressure. Quickly release the pressure according to the manufacturer’s directions. Open lid carefully.

  • Divide the salmon and vegetable mixture among four serving bowls. Top with crumbled bacon and fresh mint.

Nutrition Facts

623 calories; fat 16g; cholesterol 105mg; saturated fat 3g; carbohydrates 63g; mono fat 6g; poly fat 5g; insoluble fiber 13g; sugars 8g; protein 57g; vitamin a 213.9IU; vitamin c 99.6mg; thiamin 1.1mg; riboflavin 1mg; niacin equivalents 18.9mg; vitamin b6 2.4mg; folate 403.8mcg; vitamin b12 5.6mcg; sodium 768mg; potassium 2394mg; calcium 125mg; iron 7mg.
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