Make the sauce: In a small bowl, combine 1 minced garlic clove, 1 tsp lime juice, 1 tbsp water, 1 tbsp chopped cilantro, 1/2 tsp smoked paprika, 2 tbsp sriracha, and 1 1/2 tbsp olive oil. Mix well and set aside.

Season the salmon: Put 28 oz salmon on a large plate, skin side down. Sprinkle 1/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 1/2 tsp Cajun seasoning. Rub the seasoning evenly on the fish and set aside.

Steam the carrots and potatoes: Place a steamer basket in your Instant Pot. Add water to the pot so that it’s just below the basket. Put 8 oz baby carrots and 18 oz potatoes into the basket. Cover with the lid, turn the steam valve to “sealing position”, and cook for 7 minutes on the “Steam” program.

Steam the snow peas: Carefully turn the valve to “venting position” and allow the pot to fully release steam. Open the lid and add 4 oz snow peas into the pot. Cover, seal the steam valve, set the timer and steam for another 1 minute. Once the timer rings, release the steam and remove all the vegetables from the pot.

Put in the rack and create a foil bowl: Using a pair of tongs, remove the steamer basket from the Instant Pot and put the steamer rack inside. There should be water left inside the pot. If there isn’t, refill until it’s just below the rack. Take a large piece of aluminum foil and shape it into a bowl that fits your pot. Carefully place it inside the pot and brush it with 3/4 tbsp unsalted butter.

Cook the fish: Place the fish on the foil, skin side down. Place the remaining 3/4 tbsp unsalted butter in small knobs over the fish filets. Cover the lid and seal the steam valve. Cook for 10 minutes on the “Steam” program. Once the time is up, release the steam, open the lid, and remove the fish from the Instant Pot.

Garnish and serve: Arrange the fish and vegetables on a plate. Sprinkle with chopped parsley and pour the sauce over the food. Serve immediately.