4mediumYukon Gold potatoesdiced into 1.5 inch dice
1cupwater
4salmon fillets
3tbspolive oil
1mediumzucchinidiced in half-inch dice
1bulbfenneldiced in half-inch dice
1tbspRosemary
3tbspbutter or olive oil
1tbspsea salt
Instructions
Place the diced potatoes, ½ tsp. salt, and the water in the bowl of an instant pot. Pressure cook for 11 minutes. Unplug and let pressure reduce naturally.
While the potatoes are cooking, preheat the oven to 350 °F and drizzle 1-2 tbsp. of olive oil on the pan. Place the salmon fillets on the pan, turning to coat them with olive oil. Place the veggies on the pan, adjusting their position so that you have a uniform layer on the pan. Drizzle the remaining olive oil over the pan, sprinkle with the Rosemary, and add salt to taste.
Place the sheet pan in the oven and roast for 20 minutes. Remove from the oven.
When the pressure has been released on the pressure cooker, add the butter or olive oil to the potatoes and mash until smooth. (don't drain off the water).
For each serving, place a salmon fillet, a spoonful of veggies, and about ½ cup mashed potatoes on top. You can prepare 2 cup mason jars with individual servings and freeze for later consumption.