1 tbsp olive oil
1 navel orange, peeled and cut cross ways
2 rinsed salmon fillets, 8 oz total
Celtic gray sea salt
Other seasonings are optional
I used my great new pressure cooker, the Instant Pot. I set the P.C. to the meat/ stew setting, salted the rinsed salmon, put everything in the pot, saving the salmon for last. I turned the salmon over to get the juice and oil on, then set it skin side down. I cooked it for 5 minutes, using the quick release at the end.
Serve over veggie of choice :) yum yum!