Salmon Florentine on a bed of Spaghetti Squash by Rich Lum

Cooked PIP in a 6 qt IP on HP
I used two loaf pans

For the Salmon

1 Fresh or Frozen 5 to 7 ounce salmon filet

Salt, Pepper and Onion Powder

¼ cup of water

Veggies

Fresh Spinach leaves

¼ yellow onion sliced

2 Cremini mushrooms sliced

Salt and Pepper

⅛ cup of water

Sauce

½ cup heavy cream

2 Tablespoons butter ( room temperature )

1 clove garlic pressed

¼ cup shredded Parmesan Cheese

Pinch of Salt and Pepper

Spaghetti Squash

Garnish

Sliced Radish

Halved grape tomatoes

Place the frozen filet in a loaf pan

Pour the ¼ cup of water over the filet, season and set aside

Place the veggies in a second loaf pan

Add the ⅛ cup of water and season with salt and pepper

Cover the veggie pan tightly with foil

Add 1 cup of water and the trivet to your IP

Stack your loaf pans on top of the trivet in a plus (+) shape...veggie pan first with salmon on top

Close and seal your lid

Set your pot to Manual 7 minutes.

While the salmon and veggies are cooking....

Plate the spaghetti squash squash.set aside

Pour the heavy cream into a small sauce pan, add the butter, garlic, salt and pepper.set aside

When salmon and veggie cook time has ended do a Quick Release (QR) of the Pressure and remove the pans and put them on a cooling rack

Begin heating the heavy cream over medium heat

Heat up the spaghetti squash in the microwave

Place the salmon filet on top of the spaghetti squash

Stir the heavy cream , when small bubbles appear around the edge add the cheese and continue to stir until completely melted

Pour the cream over the veggies in the pan and blend together

Place the veggies on top of the salmon

Garnish with the radishes and tomatoes

Serve

My loaf pans measure 7.75” across the top and 2.5” tall......

I cook the spaghetti squash and store it in the fridge in an air tight container.

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