Salmon En Papillote for the Instant Pot
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Salmon En Papillote for the Instant Pot
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| Servings | Prep Time |
| 2people | 10 minutes |
| Cook Time | Passive Time |
| 9minutes | 5minutes |
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Ingredients
- 2frozen salmon filets
- 1pound green beanstrimmed
- 2large carrotsjulienned
- 2medium potatoesjulienned
- 1medium onioncut long
- 1 lemonfor squeezing over the fish
- 1 lemonsliced
- olive oil or butter
- salt and pepper
- herbs, or herb blend
Instructions
- Prepare all your vegetables.
- Put one to two cups of water in the liner of your Instant Pot. Place a trivet or the bottom of an egg trivet in as well.
- Lay a large sheet of parchment paper on your counter or cutting board. Fold it in half. Arrange the veggies in a line. Salt and pepper them, and drizzle a little olive oil over them, or pat them with butter.
- Place the salmon filet on top of the veggies. Pat it dry, and then season with salt and pepper. Crush some fresh garlic over the top, and then drizzle with oil or top with some butter.
- Squeeze some lemon juice over all the contents, and then top the fish with two slices of lemon.
- Roll the edges of the parchment together, creating a nice little packet, well contained.
- Put the first packet on the first trivet, and then put the second packet on top of that one or use the top of your egg trivet to hold the second packet.
- Put the lid in place and make sure your toggle is set to sealing. Set manual pressure for 9 minutes. When done cooking, allow a 2-3 minute natural pressure release and then release the rest of the steam. Open, and use tongs to put the first packet on a plate. Do the same with the second packet. Serve hot, en papillote!