Seared or baked salmon topped with creamy spinach sauce. Rich, healthy, and elegant—perfect for a quick gourmet dinner.

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 3/4 cup mayonnaise
• 1 tablespoon dijon mustard
• 2 teaspoons lemon juice 1/4 teaspoon garlic salt
• 1 1/2 cups water
• 2 (6 ounce) salmon fillets 1/2 teaspoon lemon-pepper seasoning
• 4 slices lemon

Directions

1. In a small bowl, combine the spinach, mayonnaise, mustard, lemon juice and garlic salt; cover and refrigerate until serving.
2. Pour water into a pressure cooker. Place salmon on rack; sprinkle with lemon-pepper and top with lemon slices. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 2 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
3. Remove from the heat. Immediately cool according to manufacturers directions until pressure is completely reduced. Discard lemon slices. Serve salmon with spinach sauce.