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Salmon lovers, unite! Say goodbye to boring, dry, flavorless salmon. Say hello to this amazingly moist, tender, sun-dried tomato pesto salmon. Best of all, it can be made in your favorite kitchen appliance — the Instant Pot! 

Dear friends.

Can I just say what an amazing human being my dear friend Emily Sunwell-Vidaurri of Recipes to Nourish is?

If you’ve been reading this blog for any amount of time, you’ll know her name well. Not only was she one of our amazing recipe contributors for years, but she has also written a gazillion cookbooks that I have been honored to help promote on this site. You can find all of her recipes and cookbooks to date here.

Emily is one of the sweetest, most genuinely tender-hearted people I know. She is exactly the person you want to call a friend. She’s fiercely loyal, speaks her truth, and is insanely good at managing her time. She’s honestly who I want to be when I grow up! LOL! Especially in regards to the time management skills.

Case in point about time management? Emily wrote the cookbook that today’s Sun-Dried Tomato Pesto Salmon is featured in, PLUS two other print cookbooks while she was pregnant with twins. Um, what?! I feel like I can barely get a blog post written once a month and here she is cranking out THREE cookbooks while also creating two humans in your belly?

My hat is off to you dear friend. You are truly Wonderwoman, especially in light of what I know you’ve gone through this year, and I hope the people in your life treat you as such. It’s an honor to call you a friend.

About Low-Carb Cooking with Your Instant Pot

Sun-Dried Tomato Pesto Salmon :: Gluten-Free, Grain-Free, Dairy-Free Option // deliciousobsessions.com

All of Emily’s recipes are so tasty and I am not surprised that she was able to convert some of our classic favorites into lower carb versions. What’s even better is that she was able to make them all in the Instant Pot, which means faster cooking and less cleanup!

Via Emily directly about Low-Carb Cooking With Your Instant Pot:

My husband co-authored this cookbook with me too! This is our second cookbook together – the first cookbook we did together is Amazing Mexican Favorites with Your Instant Pot . FUN NOTE: I was pregnant with our twins during the whole process of making this cookbook – and we dedicated the book to them (“Twinkles” – what we called them while they were growing) and our daughters (“Little Love” and “Tiny Love”). On a sadder note, most of you know what happened after their births, so in a way this book is dedicated to and in memory of our son Ronan. (

Note from Jessica: You can read Ronan’s story here. Trigger warning: It’s traumatic and heart-breaking. Have tissues nearby.

What Low-Carb Cooking with Your Instant Pot Features

All of Emily’s cookbooks are outstanding. I receive a lot of cookbooks to review and not all of them make it to the site because sometimes I don’t feel like it would be a cookbook I’d refer back to over and over again. But I always keep all of Emily’s and for good reason. The recipes are EASY, DELICIOUS, and meet all of my FOOD SENSITIVITY requirements (or have adaptations that make them suitable for me).

In Low-Carb Cooking With Your Instant Pot, you can expect to see:

  • 80 Recipes for fast and easy family meals for any day of the week.
  • All of the recipes are made with REAL, wholefood, naturally gluten-free, and low-carb ingredients.
  • Gorgeous, full-color photography for each recipe – photographed by Emily herself.
  • New spins on classic favorites like Sweet & Sour Chicken, Spicy Buffalo Chicken Wings, Broccoli Cheese Soup, Italian Wedding Soup, Artichoke Dip, and Key Lime Cheesecake.
  • Soon-to-be new favorites, like Spinach and Cheese Stuffed Chicken Breasts, Cauliflower Pizza Casserole, Creamy Radish Bisque, “Just Like Potato” Cauli Salad, Cheesy Garlic Spaghetti Squash, and Magical Double Chocolate Brownies.

You can find this delicious new cookbook on Amazon here. Now, who’s ready to make some salmon?! I know I am! Let’s dive in!

Sun-Dried Tomato Pesto Salmon :: Gluten-Free, Grain-Free, Dairy-Free Option // deliciousobsessions.com

New to the Instant Pot? I’ve Got You Covered!

The Instant Pot was so intimidating at first, but can I just say that it is now by far my favorite kitchen appliance? I may even love it more than my blender! I love that I can throw frozen chunks of meat (like pot roast) in it at the last minute and still have juicy, tender meat for dinner a couple of hours later.

For those of you who are new to the Instant Pot, then I have you covered in this video I did with my friend and former business partner, Orleatha Smith. If you don’t have an Instant Pot yet, you can find them on Amazon here.

Delicious Obsessions Trusted Product Recommendations for Sun-Dried Tomato Pesto Salmon

I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:

  • Thrive Market: If you sign up through this link, you will get 15% OFF your first order.
  • Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Thrive Market has better deals. If you like saving money, it’s good to shop around! 🙂

Sun-Dried Tomato Pesto Salmon :: Gluten-Free, Grain-Free, Dairy-Free Option // deliciousobsessions.com

Sun-Dried Tomato Pesto Salmon :: Gluten-Free, Grain-Free, Dairy-Free Option // deliciousobsessions.com

Sun-Dried Tomato Pesto Salmon :: Gluten-Free, Grain-Free, Dairy-Free Option

Yield: 2 Servings
Prep Time: 25 minutes
Cook Time: 4 minutes
Total Time: 29 minutes

There’s nothing like salty sun-dried tomatoes paired with vibrant, refreshing pesto. This bright, lemony salmon cooks perfectly in the Instant Pot in minutes, and it’s topped with a mouthwatering sun-dried tomato pesto.

Recipe reprinted with permission from Low-Carb Cooking with Your Instant Pot by Emily Sunwell-Vidaurri & Rudy Vidaurri, Page Street Publishing Co. 2019. Photo Credit: Emily Sunwell-Vidaurri


Sun-Dried Tomato Pesto

  • 7 sun-dried tomatoes packed in olive oil
  • 1 cup (24 g) fresh basil leaves, stems removed
  • 1 tbsp (5 g) finely chopped fresh Italian parsley
  • 1 clove garlic, crushed
  • Zest of 1 lemon
  • 2 tbsp (30 ml) fresh lemon juice
  • 2 tbsp (30 ml) extra virgin olive oil
  • 3 oz (85 g) Parmesan cheese, cut into chunks
  • ¼ tsp sea salt


  • 1 cup (240 ml) filtered water
  • 10 thin lemon slices, divided
  • 2 sprigs fresh Italian parsley
  • 3 fresh basil leaves
  • 5 cloves garlic, crushed
  • 1 (1-lb [454-g]) wild-caught, skin-on Alaskan salmon fillet
  • 1 tbsp (15 g) grass-fed butter
  • ¾ tsp sea salt
  • 1 tsp granulated garlic


  1. To make the sun-dried tomato pesto, combine the sun-dried tomatoes, basil, parsley, garlic, lemon zest, lemon juice, oil, Parmesan and salt in a food processor. Pulse until fully combined and smooth, about 30 seconds. Taste for seasoning and add more salt if needed. Store the pesto in the refrigerator until ready to use.
  2. To make the salmon, place the water, four of the lemon slices, parsley, basil and crushed garlic in the Instant Pot. Place the Instant Pot trivet inside the pot so it’s sitting above the water.
  3. Place the salmon, skin side down, on top of the trivet. Place the butter on top of the salmon. Sprinkle the salt and granulated garlic over the salmon. Place the remaining six lemon slices on the top of the salmon.
  4. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the Manual button and set the Instant Pot for 4 minutes.
  5. When the Instant Pot beeps, press Keep Warm/Cancel. Using an oven mitt, “quick release” the steam-release valve. When the steam stops venting and the silver dial drops, carefully open the lid.
  6. Using oven mitts, carefully remove the trivet with the salmon on it from the Instant Pot. Set the trivet on a plate and check the salmon for doneness. If you prefer a crispier salmon, carefully place the salmon on a medium baking sheet and place it under a preheated broiler for 1 to 2 minutes, just until lightly browned, watching it closely to prevent burning. Discard the cooking liquid, four lemon slices, parsley, basil, and crushed garlic.
  7. Leave the lemons on the top of the salmon or discard them as desired. Top the salmon with the sun-dried tomato pesto. Serve immediately.


Avocado oil or ghee can be used as a substitute for the butter if needed. If your salmon fillet is thicker in some areas, you may need to increase the cook time by 1 minute.

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Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 557Total Fat: 41gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 128mgSodium: 429mgCarbohydrates: 12gFiber: 3gSugar: 2gProtein: 36g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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