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maple-dijon salmon with sweet potatoes

Trying to eat more salmon? It helps if it can be ready in minutes! Salmon is a great source of omega-3 fats, which help fight inflammation and benefit your skin, memory, vision, immunity, and cardiovascular health.

Yield 2 servings • Prep time 3 minutes • Cook time 5 minutes

2 medium sweet potatoes, peeled and diced

½ tsp kosher salt

1 tsp olive oil, plus more to serve

2 (5oz) pieces skinless frozen salmon

1 tsp Dijon mustard

1 tsp maple syrup

2 slices lemon

8 oz baby arugula

Freshly squeezed lemon juice, to serve

1. Place the sweet potato in the bottom of the inner pot. Add ½ cup water, salt and olive oil and mix gently.

2. Spray a wire rack with cooking spray and place inside the pot on top of the sweet potatoes. Place the salmon on the rack.

3. In a small bowl, mix the mustard and maple syrup. Brush the mustard mixture on the salmon and top each piece with a lemon slice.

4. Cover and lock the lid. Place the vent in the sealing position. Set to Pressure Cook (high) for 5 minutes. When the cook time is up, quick release the pressure and remove the lid.

5. Remove the salmon and the rack and mash the sweet potatoes with a fork.

6. To serve, arrange a bed of arugula on a plate, drizzle with additional olive oil, a squeeze of fresh lemon juice, and a sprinkle of sea salt. Top with mashed sweet potato and salmon.

TIP If you have fresh salmon on hand, cut down the cook time by 2 minutes and cut the sweet potatoes a little bit smaller to ensure even and complete cooking.

NUTRITION PER SERVING

Calories 349 • Total Fat 11g • Saturated Fat 2g • Cholesterol 64g • Sodium 447mg • Total Carbohydrate 29g • Dietary Fiber 4g • Sugars 8g • Protein 33g