Instant Pot Lemon-Dill Salmon & Asparagus (grain-free, paleo, keto)

This Instant Pot Lemon-Dill Salmon & Asparagus cooks in minutes in your pressure cooker and is an easy weeknight meal that's also fancy enough for guests! You'll love this keto-friendly, grain-free, nourishing meal and side dish cooked in 1 pot!

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 213 kcal
Author Emily Sunwell-Vidaurri


  • 1 cup pure water
  • 3 to 5 large sprigs fresh herbs such as dill, parsley, basil, thyme, or tarragon
  • 1 clove garlic fresh, crushed
  • 1 pound wild-caught Alaskan salmon filet skin-on
  • 1 tablespoon grass-fed butter ghee, or avocado oil + 2 tablespoons additional
  • 1 teaspoon sea salt dividied
  • 1 teaspoon garlic powder or granulated garlic
  • 1/2 teaspoon dried dill or parsley, basil, thyme, or tarragon
  • 6 to 7 thin slices organic lemon or orange
  • 1 small bunch asparagus woody ends removed, cut in half or sliced into 1-1/2" pieces, cut on the bias


  1. Add water, fresh dill, and crushed garlic to the pressure cooker insert pot. Then place trivet inside too, with the handles up.
  2. Place salmon, skin side down, on top of the trivet.
  3. If using butter or ghee, dot 1 tablespoon of the fat to the top of the salmon. If using avocado oil, drizzle over the filet.
  4. Sprinkle filet with 3/4 teaspoon sea salt, garlic granules, and dried dill.
  5. Top with lemon slices in a uniform layer.
  6. Cover the pot, checking the seal and components to make sure all is well.
  7. If using an electric cooker, set to high pressure for 4 minutes. If using a stove-top cooker, bring to high pressure and maintain for 4 minutes.
  8. When cycle is complete, turn off (if electric cooker) or remove from heat (if stovetop cooker). Quick release pressure.
  9. Remove the cooker lid, then very carefully, using oven mitts, remove the trivet from the pot. Set on plate and check filet for doneness.
  10. If you desire a crispier salmon top, feel free to place the pieces under a hot broiler for about 1 to 2 minutes. Keep an eye on it so it doesn't burn!
  11. Carefully lift the insert pot out of the cooker. Discard the remaining liquid and aromatics.
  12. Return the insert pot to cooker. Add remaining 2 tablespoons of fat (butter, ghee, avocado oil).
  13. If using an electric cooker such as the Instant Pot, press the "Saute" function. If using a stovetop cooker, place on burner over medium heat.
  14. Once fat has melted, add asparagus. Stir occasionally for about 4 to 5 minutes until desired doneness. Season with remaining 1/4 teaspoon sea salt.
  15. Cut salmon into desired portions.
  16. Serve immediately, with asparagus on the side. Garnish with more lemon slices, fresh herbs, shaved raw Parmesan, capers, or creamy herb sauce if desired!

Recipe Notes

Nutrition Facts
Instant Pot Lemon-Dill Salmon & Asparagus (grain-free, paleo, keto)
Amount Per Serving
Calories 213 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 70mg23%
Sodium 663mg29%
Potassium 792mg23%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 2g2%
Protein 25g50%
Vitamin A 1047IU21%
Vitamin C 8mg10%
Calcium 41mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.