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Salmon with Red Potatoes and Spinach Recipe

Salmon with Red Potatoes and Spinach

Maryea Flaherty
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Main Course
Cuisine Modern
Servings 4 servings


  • Instant Pot Multi Pressure Cooker


  • 1 lb small red potatoes quartered
  • 1 cup Water
  • 1 1/4 tsp salt divided
  • 3/4 tsp black pepper divided
  • 4 salmon filets 5-ounces each
  • 1/4 tsp sweet paprika
  • 1/2 tsp lemon zest
  • 4 garlic cloves minced
  • 2 tbsp avocado oil
  • 4 cups packed baby spinach
  • 4 lemon wedges


  • Place the potatoes in the inner pot and add 1 cup water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place a steam rack on top of the potatoes.
  • On top of the salmon add the paprika, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper and place the salmon on top of the steam rack. Secure the lid.
  • Press the Manual or Pressure Cook button and adjust the time to 3 minutes.
  • When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
  • Remove the salmon and steam rack from the pot and set aside.
  • Press the Sauté button and cook the potatoes 1 minute. Add the garlic and cook an additional 2 minutes, stirring frequently. Stir in the oil and the remaining salt and pepper. Use a fork to gently mash the potatoes to achieve a chunky texture. Press the Cancel button.
  • Add the spinach and stir until wilted, about 1–2 minutes. Serve the salmon and potato and spinach mixture with the lemon wedges.


CALORIES: 332 | FAT: 11g | PROTEIN: 32g | SODIUM: 877mg | FIBER: 3g | CARBOHYDRATES: 20g | SUGAR: 2g
Keyword fish, Instant Pot
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