Blackened Salmon with Garlic Shrimp, Mashed Potatoes & Broccoli

Instructions

Step 1. Place the potatoes in a large pot of salted water and bring to a boil. Cook for 15 to 20 minutes or until fork tender.

Step 2. Drain the potatoes and mash with butter, milk, salt, and black pepper until smooth. Keep warm.

Step 3. In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, and cayenne pepper.

Step 4. Pat the salmon dry and coat evenly with the seasoning mixture.

Step 5. Heat olive oil in a large skillet over medium-high heat. Cook the salmon for 4 to 5 minutes per side until blackened and cooked through. Remove and keep warm.

Step 6. In the same skillet, melt butter and sauté the garlic for 30 seconds.

Step 7. Add the shrimp, paprika, salt, and black pepper. Cook for 2 to 3 minutes per side until pink and opaque. Remove and keep warm.

Step 8. Steam or boil the broccoli florets until tender-crisp, about 4 to 5 minutes. Toss with butter and salt.

Step 9. For the sauce, melt butter in a saucepan over medium heat and sauté the garlic until fragrant.

Step 10. Add the chicken broth and heavy cream, stirring continuously.

Step 11. Simmer for 3 to 4 minutes, then whisk in the Parmesan cheese, black pepper, and paprika until smooth.

Step 12. Continue cooking until the sauce slightly thickens.

Step 13. Spoon the mashed potatoes onto serving plates.

Step 14. Arrange the blackened salmon, garlic shrimp, and broccoli alongside the potatoes.

Step 15. Drizzle the cream sauce over the salmon and potatoes before serving.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days.

Keep the cream sauce separate when possible to maintain the best texture.

Reheat salmon, shrimp, potatoes, and broccoli in a covered skillet over low heat until warmed through.

Add a splash of milk or cream when reheating the sauce if it becomes too thick.

Freezing is not recommended for the cream sauce, as it may separate after thawing.