Herbed Salmon with Asparagus

1 cup / 250ml Ready-to-use chicken broth

12 oz / 250ml skin-on salmon fillet, cut into 2 equal pieces

Virgin olive oil

8 oz / 250ml Asparagus spears, tough ends trimmed and spears halved

Coarse salt and freshly ground black pepper

3 tbsp / 250ml Butter

1 tbsp / 250ml Freshly squeezed lemon juice

Using your fingers, carefully check the salmon fillet for tiny pin bones. Remove any bones with a tweezers or needle nose pliers.

• Steam rack
• 2 pieces of parchment paper, cut to fit salmon pieces

1. Add broth to the inner pot and place the steam rack in the pot. Place 1 piece of salmon, skin side down, on each prepared piece of parchment paper and brush top with oil. Sprinkle with herbes de Provence. Arrange both pieces on steam rack, without overlapping. Arrange asparagus on top of salmon. Drizzle with a little oil and season with salt and pepper.
2. Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on Low for 5 minutes.
3. When the cooking time is done, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. The fish should be opaque and should flake easily when tested with a fork. (If more cooking time is needed, continue pressure cooking on Low for 1 minute.)
4. Transfer salmon to serving plates and arrange asparagus on top of and around salmon. Cover with foil to keep warm.
5. Set your Instant Pot to sauté on More. Cook, stirring often, for 3 minutes or until liquid is reduced to 1⁄4 cup (60 mL). Add butter and lemon juice; cook, stirring, until butter is melted. Drizzle sauce over fish and asparagus. Serve immediately.