Blackened Salmon & Garlic Shrimp with Creamy Mushroom Sauce

Instructions

Step 1. Place the potatoes in a large pot of salted water and bring to a boil.

Step 2. Cook the potatoes for 15 to 20 minutes until fork-tender. Drain well.

Step 3. Mash the potatoes with butter, milk, salt, and black pepper until smooth and creamy. Keep warm.

Step 4. Steam the broccoli florets for 5 to 6 minutes until tender-crisp. Toss with butter and salt. Set aside.

Step 5. In a small bowl, combine paprika, smoked paprika, garlic powder, onion powder, salt, and black pepper.

Step 6. Pat the salmon fillets dry and season both sides generously with the spice mixture.

Step 7. Season the shrimp lightly with a small pinch of the same seasoning blend.

Step 8. Heat olive oil in a large skillet over medium-high heat.

Step 9. Cook the salmon for 4 to 5 minutes per side until blackened and cooked through. Remove and keep warm.

Step 10. Add 1 tablespoon butter to the skillet and cook the shrimp for 1 to 2 minutes per side until pink and opaque. Remove and set aside.

Step 11. In the same skillet, melt 2 tablespoons butter and sauté the mushrooms for 5 minutes until browned.

Step 12. Add the minced garlic and cook for 30 seconds until fragrant.

Step 13. Stir in the chicken broth and Dijon mustard.

Step 14. Add the heavy cream and bring to a gentle simmer.

Step 15. Stir in the Parmesan cheese, salt, and black pepper.

Step 16. Simmer for 3 to 5 minutes until the sauce thickens slightly.

Step 17. Return some mushrooms to the sauce and stir in half of the parsley.

Step 18. Spoon mashed potatoes onto serving plates.

Step 19. Place the blackened salmon on top or beside the potatoes and arrange the shrimp over the salmon.

Step 20. Generously spoon the creamy mushroom sauce over the salmon and potatoes.

Step 21. Add the broccoli alongside and garnish with the remaining parsley.

Step 22. Serve immediately.

Storage and Reheating Tips

Store the salmon, shrimp, sauce, potatoes, and broccoli in separate airtight containers in the refrigerator for up to 3 days.

Reheat the salmon and shrimp gently in a covered skillet over low heat to prevent overcooking.

Warm the mushroom sauce separately, stirring occasionally. Add a splash of cream or broth if it thickens too much.

Reheat mashed potatoes with a little milk to restore their creamy texture.

This dish is best enjoyed fresh, but leftovers make an excellent next-day meal.