Viral TikTok Spanish Instant Pot Salmon and Broccoli
This creamy, one-pot wonder combines tender salmon and crisp broccoli in a rich, garlicky tomato broth inspired by Spanish flavors. Ready in under 30 minutes, it's a healthy, viral sensation perfect for a quick weeknight dinner.
Ingredients
Ingredients
- 1 lb salmon fillets skinless, cut into 1-inch cubes
- 4 cups broccoli florets about 1 large head
- 1 cup chicken or vegetable broth low sodium
- 1 can crushed tomatoes 14 oz
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1/2 cup heavy cream or full-fat coconut milk for dairy-free
- 1/4 cup fresh parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid overcooking the salmon.
Make-Ahead: You can prep the broccoli and mince the garlic ahead of time. The dish is best fresh but can be assembled in the pot (without the cream) and refrigerated for up to 24 hours before cooking.
Substitutions: For a dairy-free version, use full-fat coconut milk instead of heavy cream. Use vegetable broth to make it vegetarian (omit salmon or use a firm fish alternative).
Serving Suggestions: Serve over cooked rice, quinoa, or with crusty bread for dipping. A squeeze of fresh lemon juice brightens the flavors.
Make-Ahead: You can prep the broccoli and mince the garlic ahead of time. The dish is best fresh but can be assembled in the pot (without the cream) and refrigerated for up to 24 hours before cooking.
Substitutions: For a dairy-free version, use full-fat coconut milk instead of heavy cream. Use vegetable broth to make it vegetarian (omit salmon or use a firm fish alternative).
Serving Suggestions: Serve over cooked rice, quinoa, or with crusty bread for dipping. A squeeze of fresh lemon juice brightens the flavors.