Instant Pot Lemon-Dill Salmon & Asparagus

Instant Pot Lemon-Dill Salmon & Asparagus

This Instant Pot Lemon-Dill Salmon & Asparagus cooks in minutes in your pressure cooker and is an easy weeknight meal that’s also fancy enough for guests! You’ll love this keto-friendly, grain-free, nourishing meal and side dish cooked in 1 pot!
Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 1 pound salmon Author Emily Sunwell-Vidaurri


  • 1 cup pure water
  • 3 to 5 large sprigs fresh herbs such as dill, parsley, basil, thyme, or tarragon
  • 1 clove garlic fresh, crushed
  • 1 pound wild-caught Alaskan salmon filet skin-on
  • 1 tablespoon grass-fed butter ghee, or avocado oil + 2 tablespoons additional
  • 1 teaspoon sea salt dividied
  • 1 teaspoon garlic powder or granulated garlic
  • 1/2 teaspoon dried dill or parsley, basil, thyme, or tarragon
  • 6 to 7 thin slices organic lemon or orange
  • 1 small bunch asparagus woody ends removed, cut in half or sliced into 1-1/2″ pieces, cut on the bias


  1. Add water, fresh dill, and crushed garlic to the pressure cooker insert pot. Then place trivet inside too, with the handles up.
  2. Place salmon, skin side down, on top of the trivet.
  3. If using butter or ghee, dot 1 tablespoon of the fat to the top of the salmon. If using avocado oil, drizzle over the filet.
  4. Sprinkle filet with 3/4 teaspoon sea salt, garlic granules, and dried dill.
  5. Top with lemon slices in a uniform layer.
  6. Cover the pot, checking the seal and components to make sure all is well.
  7. If using an electric cooker, set to high pressure for 4 minutes. If using a stove-top cooker, bring to high pressure and maintain for 4 minutes.
  8. When cycle is complete, turn off (if electric cooker) or remove from heat (if stovetop cooker). Quick release pressure.
  9. Remove the cooker lid, then very carefully, using oven mitts, remove the trivet from the pot. Set on plate and check filet for doneness.
  10. If you desire a crispier salmon top, feel free to place the pieces under a hot broiler for about 1 to 2 minutes. Keep an eye on it so it doesn’t burn!
  11. Carefully lift the insert pot out of the cooker. Discard the remaining liquid and aromatics.
  12. Return the insert pot to cooker. Add remaining 2 tablespoons of fat (butter, ghee, avocado oil).
  13. If using an electric cooker such as the Instant Pot, press the “Saute” function. If using a stovetop cooker, place on burner over medium heat.
  14. Once fat has melted, add asparagus. Stir occasionally for about 4 to 5 minutes until desired doneness. Season with remaining 1/4 teaspoon sea salt.
  15. Cut salmon into desired portions.
  16. Serve immediately, with asparagus on the side. Garnish with more lemon slices, fresh herbs, shaved raw Parmesan, capers, or creamy herb sauce if desired!

Recipe Notes

*If you want to speed up the cooking process even more, add water to the insert pot of your cooker by itself before starting the recipe. If using an electric cooker such as the Instant Pot, press the “Saute” function. If using a stovetop cooker, place on burner over medium heat. Cover cooker so water doesn’t evaporate.

When you’re ready to add salmon, add garlic and dill to the water — it’ll be hot and the pressure cooker will come to pressure even faster!

*Cook time varies depending on the thickness of your salmon. For a filet that’s about 1″ thick, cook for 4 minutes. If the salmon is thinner, adjust time to 3 minutes. If thicker, adjust time to 5 minutes.

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