8ouncesasparagus spears, tough ends trimmed and spears halved
salt and black pepper to your taste
3tablespoonsbutter
1tablespoonlemon juice, freshly squeezed
Instructions
Using your fingers, carefully check the salmon fillet for tiny pin bones. Remove any bones with a tweezers or needle nose pliers.
Add the broth to the inner pot and place the steam rack in the pot. Place 1 piece of salmon, skin side down, on each prepared piece of parchment paper and brush top with oil. Sprinkle with herbes de Provence. Arrange both pieces on steam rack, without overlapping. Arrange asparagus on top of salmon. Drizzle with a little oil and season with salt and pepper.
Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on Low for 5 minutes.
When the cooking time is done, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. The fish should be opaque and should flake easily when tested with a fork. (If more cooking time is needed, continue pressure cooking on Low for 1 minute.)
Transfer salmon to serving plates and arrange asparagus on top of and around salmon. Cover with foil to keep warm.
Set your Instant Pot to sauté on More. Cook, stirring often, for 3 minutes or until liquid is reduced to 1/4 cup (60 mL). Add butter and lemon juice; cook, stirring, until butter is melted. Drizzle sauce over fish and asparagus.
Notes
You can buy a Herbes de Provence mixture already prepared at many grocery stores. If you can't find it or want to make your own look here for the recipe.