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Thai salmon dinner bowl with peanut sauce

Thai Salmon Bowl

Prep Time 15 minutes
Cook Time 45 minutes
Servings 4
Calories 550.87kcal


Instant Pot Salmon

  • 4 salmon portions
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/8 tsp black pepper

Instant Pot Quinoa

  • 1 cup quinoa rinsed
  • 1 1/2 cup water
  • 1/2 tsp salt
  • 1 tbsp olive oil

Remaining ingredients

  • 2 cups spinach
  • 1 red pepper thinly sliced
  • 1/2 cup carrots shredded
  • 1/2 cup edamame
  • 1/2 cup peanut sauce


  • Place one cup of water and lemon juice in Instant Pot. Place trivet in pot and arrange salmon, skin side down, on the trivet and season with salt and pepper. Close and seal lid. Pressure cook for 1 minute for refrigerated salmon, 3 minutes for frozen. Let pressure naturally release for 5 minutes and carefully release remaining pressure and remove lid.
  • Place 1 cup rinsed quinoa, 1 1/2 cup water, and 1/2 tsp salt in Instant Pot. Close and seal lid. Pressure cook for 1 minute and let pressure naturally release for 10 minutes. Carefully release any remaining pressure and open lid. Fluff quinoa with a fork and let cool.
  • Divide salmon and quinoa between four meal prep containers. Divide remaining ingredients between bowls and drizzle with peanut sauce (or store in a small sauce container to help make the bowl last longer.