1 cup water

1 garlic clove, coarsely chopped

4 sprigs fresh dill

1lb (450g) wild-caught salmon, cut into 4 equal-sized fillets

¹⁄₂ tsp fine grind sea salt

¹⁄₄ tsp ground black pepper

¹⁄₂ tsp garlic powder

2 tbsp butter, divided

¹⁄₂ medium lemon, thinly sliced

¹⁄₄ tsp dried dill

2 cups fresh broccoli florets

1 Place the steam rack in the inner pot. Add the water, garlic, and dill sprigs to the bottom of the pot.

2 Place the salmon fillets skin-side down on the steam rack. Season the fillets with the sea salt, black pepper, and garlic powder and top each with ¹⁄₂ tbsp butter and 1 lemon slice. Sprinkle the dried dill over top.

3 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Steam (High) and set the cook time for 5 minutes. When the cook time is complete, quick release the pressure.

4 Open the lid, carefully grasp the steam rack handles, and lift the rack and salmon fillets out of the pot. Transfer the fillets to a serving plate. Set aside.

5 Carefully remove the inner pot from the base, drain and wipe dry with a paper towel, and return the pot to the base.

6 Place a steamer basket with legs in the inner pot and add 1 cup water to the bottom of the pot. Add the broccoli florets to the steamer basket.

7 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Steam (High) and set the cook time for 2 minutes. When the cook time is complete, quick release the pressure and open the lid.

8 Using a slotted spoon, transfer the broccoli to the plate with the salmon. Serve warm.

tip The cook time for this recipe is for an approximate 1-inch-thick (2.5cm) fillet. For a thicker fillet add 2 minutes to the cook time, for a thinner fillet reduce the cook time by 1 minute.