Preparation:

Add water and rosemary sprigs to the bottom of the pressure cooker.

Insert the steamer rack (the handles should extend upward and rest on sides of pot). Place the salmon filet on the rack, skin side down. Mist the top of the salmon with olive oil spray and sprinkle on salt and pepper. Lay the lemon slices over the top.

Close and secure the lid and make sure that the vent on top is turned to “sealing” position. Plug it in, press “steam” and then set it for 3 minutes. (General rule: it’s 3 minutes per one-inch salmon at thickest area.)

When the machine beeps, your salmon is cooked. Quickly release the pressure by moving the top button from “sealing” to “venting.” (Important note: move away from the line of steam when you shift the button.)

Press “warm/cancel” button. Remove the lid, and use oven mitts to carefully lift the metal rack with salmon out of the pot. Set aside while you cook the veggies.

Add the veggies into the pot (leaving the rosemary sprigs at the bottom) and put the lid back on. Press sauté and let the veggies cook for about 4 minutes (or to preferred texture). Follow the same instructions for releasing the steam and removing the top.

Transfer the veggies to a serving dish and top with the salmon and lemon slices. Add preferred seasonings and sauce. I personally love adding a lemon yogurt dill sauce.

*Alternatively, if you would like to cook the salmon in the oven: Preheat the oven to 420˚F. Place the seasoned salmon on a baking sheet misted with olive oil spray, skin side down, and bake for 12 to 15 minutes, or until desired doneness. (The general rule of thumb is 5 to 7 minutes per 1/2-inch thickness.) To get the top of the fish brown and crispy, finish under the broiler for 2 to 3 minutes.

Looking for another quick and delicious dinner? Try this One Sheet Mediterranean Shrimp with Charred Veggies.

Nutrition analysis courtesy of Genesis® R&D