1salmon fillet, to fit your pot (cut in half if too big) about 1 inch at thickest point fresh or frozen, skin on or off
salt and pepper to taste
1tsp eachPesto sauce + fresh lemon juice (adjust amount according to your filet size) mixed together in small bowl
2sliceslemoncut in half
Instructions
Pour water into pot, add bay leaf and trivet.Lay salmon skin side down on trivet.Season with salt and pepper, spread pesto/ lemon mixture over fish and top with lemon slices.
Lock on lid, turn pressure valve on lid to Sealing.Choose "pressure cook" setting and set timer for 6 min (if your fish is thicker add another minute to cook time)
When done, press cancel and do a quick release of pressure by carefully turning pressure valve to Venting.Once pressure pin is down, open lid and lift trivet with fish out of the pot.
If you fillet had a skin, separate it from fish by running a spatula underneath it. Serve your beautiful salmon over rice, couscous, veggies, a salad...your pick!
Notes
*you can also add a few small potatoes in with the fish, cook together using above instructions.*adjust cooking time of fish according to thickness rather than size or number of fillets, a thicker one will need another 1-2 minutes. Also, it's totally ok in this recipe to close the lid and pressure cook another minute or 2 if fish is not done to your liking.