Wild Mushroom Salmon with Asparagus
Layering the mushrooms, salmon and asparagus in the Instant Pot means all elements are done at the same time.
If there’s one protein that’s easy to totally mess up, it’s fish – and flaky, delicate salmon is one of the biggest offenders. But you don’t have to waste time trying to peel stuck-on salmon off your grill grates or figure out how you managed to burn dinner once again. Grab your pressure cooker, and you’ll have flawlessly cooked salmon in no time at all. And to save yourself even more time, you can prep your seafood ahead of time and get your main ingredients ready days in advance.
Our Wild Mushroom Salmon with Asparagus brings all of your ingredients together inside your Instant Pot for a final dish that’s moist, packed with high-quality protein and topped with a light yet meaty sauce thanks to a mix of wild mushrooms. While salmon is a more delicate protein, we recommend buying thick, center-cut salmon fillets so they retain moisture when cooked in the flavorful steam. With your ingredients layered inside the pressure cooker, they’ll all finish at the same time so you aren’t juggling multiple timers or pots and pans.
While we’ve paired salmon with asparagus in this pressure cooker dish, it’s just as delicious and healthy if you go with broccoli instead. No matter which green you choose, both are low in calories and brimming with nutrition. Asparagus contains a whopping 57% of the recommended daily intake (RDI) of vitamin K. This vitamin is imperative for optimal blood clotting, an essential process in wound healing. Broccolini, the leggy cousin of broccoli, has an impressive 105% of the RDI of vitamin C, necessary for the growth and health of all tissues and used in a range of body functions.
Wild Mushroom Salmon with Asparagus
- 4 5-oz skin-on, center-cut salmon fillets (at least ¾ inch thick)
- 12 oz asparagus or broccoli
- 10 oz wild mushrooms (such as a mix of shiitake, oyster and king trumpet)
- 1 large shallot
- ¼ cup packed fresh dill, divided
- 1 clove garlic
- 1 lemon
- 1⁄3 cup low-sodium chicken or vegetable broth
- 1 ½ tbsp extra-virgin olive oil
- ½ tsp sea salt, divided
- ¼ tsp ground black pepper
- 1⁄3 cup full-fat sour cream
- Place salmon in an airtight container. Trim and wrap asparagus loosely. Cut mushrooms into bite-size pieces and thinly slice shallot; store together in an airtight container. Chop dill and garlic; store separately in a small airtight container. Zest and juice one-half of lemon. Add broth to lemon juice and zest and stir to combine. Slice remaining lemon half into rounds. Label and store everything in the refrigerator.
When Ready to Eat:
- Select Sauté on the Instant Pot and adjust to High; heat oil. Add shallots and mushrooms to pot. Add a pinch of salt and cook, stirring frequently, until mushrooms are tender and beginning to brown, 4 minutes. Add garlic, stir and cook until fragrant, 45 seconds. Press Cancel.
- Add lemon juice-broth mixture to pot and stir, scraping up any browned bits at the bottom. Line a tall trivet (with at least 3⁄4-inch-tall legs) with foil, mist generously with cooking spray and poke a few holes in the foil. Season salmon with remaining salt and pepper and place them on trivet, skin side down. Place trivet with salmon in pot over mushrooms.
- Arrange asparagus on top of fish. Lock on lid, select Pressure and adjust to Less/Low pressure for 2 minutes.
- When cooking time is up, press Cancel. Let pressure come down naturally for 5 minutes and then quick-release remaining pressure. Carefully lift asparagus and trivet with salmon from pot. Transfer fish and asparagus to a serving platter.
- Whisk sour cream and one-half of the dill into mushroom mixture in pot. Sprinkle remaining dill over salmon and garnish with lemon slices. Spoon mushroom sauce over asparagus.
- Serving Size ¼ of recipe
- Calories 339
- Carbohydrate Content 12 g
- Cholesterol Content 73 mg
- Fat Content 17 g
- Fiber Content 4 g
- Protein Content 36 g
- Saturated Fat Content 4 g
- Sodium Content 338 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 7.5 g
- Polyunsaturated Fat Content 4 g