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Instant Pot Salmon Bowls

Instant Pot Salmon Bowls

Tuba
These Instant Pot Salmon Bowls are a vibrant, flavor-packed meal that brings the best of Asian cuisine to your table in under an hour. With just 25 minutes of prep and a quick 30-minute cook time, this dish is as convenient as it is delicious.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 614 kcal

Equipment

  • Instant Pot

Ingredients
  

Toasted Chickpeas

  • 2 cans chickpeas drained, rinsed, and patted dry
  • 1 Tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano

Quinoa

  • 1 cup quinoa
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil

Salmon

  • 1 pound salmon cut into 4 filets
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano

Toppings

  • 1 cucumber diced
  • 1 1/2 cups cherry tomatoes halved
  • 1 cup pitted kalamata olives
  • 1 cup hummus
  • 3/4 cup crumbled feta cheese
  • 1/2 cup chopped fresh parsley

Instructions
 

  • Toasted Chickpeas
  • Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Season the chickpeas. Toss chickpeas with olive oil, salt, pepper, garlic powder, and oregano.
  • Bake. Spread the chickpeas over the prepared baking sheet and bake for 20-25 minutes, or until crispy.
  • Quinoa
  • Rinse. Rinse the quinoa under cold water.
  • Cook the quinoa. Combine the quinoa, water, salt, and olive oil in a medium saucepan. Bring the water to a boil. Reduce the heat to low, cover and simmer for 15 minutes.
  • Fluff. Remove the saucepan from the heat, uncover, and fluff the quinoa with a fork.
  • Instant Pot Salmon
  • Season the salmon. Season the salmon filets with salt, pepper, garlic powder, and oregano.
  • Cook. Place the salmon filets, skin-side-down, on top of a trivet in the Instant Pot. Cook on high pressure for 3 minutes before performing a manual release.
  • Assemble the salmon bowls: Divide the quinoa between 4 bowls (each bowl will serve 1 person). Divide the toasted chickpeas between the bowls. Divide the cucumber, cherry tomatoes, and Kalamata olives between the bowls. Lay a salmon filet on top of each bowl along with a large dollop of hummus. Sprinkle each serving with feta cheese and garnish with parsley.

Nutrition

Calories: 614kcalCarbohydrates: 45gProtein: 39gFat: 32gSaturated Fat: 7gCholesterol: 87mgSodium: 2605mgPotassium: 1271mgFiber: 10gSugar: 3gVitamin A: 1300IUVitamin C: 25mgCalcium: 264mgIron: 6mg
Keyword healthy recipes, Instant Pot, quick meals, salmon bowls, seafood dishes
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