Blackened Salmon with Shrimp Cream Sauce, Mashed Potatoes, and Asparagus

Instructions

Step 1: Preheat oven to 400°F (200°C). Toss asparagus with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 12-15 minutes until tender-crisp.

Step 2: Season salmon fillets with blackened seasoning. Heat 1 tablespoon olive oil and 2 tablespoons butter in a skillet over medium-high heat. Sear salmon 3-4 minutes per side until cooked through. Remove and keep warm.

Step 3: In the same skillet, melt remaining butter. Add garlic and sauté 1 minute. Add shrimp and cook 2-3 minutes until pink.

Step 4: Pour in heavy cream and Parmesan, stirring until the sauce thickens slightly. Season with salt, pepper, and stir in chopped parsley.

Step 5: Plate mashed potatoes and asparagus. Top salmon with shrimp cream sauce and serve immediately.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce.