Creamy Garlic Butter Salmon & Shrimp

Instructions

Step 1: Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat until shimmering.

Step 2: Place salmon skin-side down in the skillet and cook for 5-6 minutes until the skin is golden and crispy. Flip and cook for another 2-3 minutes until the flesh is nearly cooked through. Transfer to a plate.

Step 3: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, stirring constantly.

Step 4: Add the shrimp to the skillet and sauté for 2-3 minutes per side until pink and cooked through. Remove the shrimp and set aside with the salmon.

Step 5: Pour in the broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and Dijon mustard, combining well.

Step 6: Simmer the sauce for 2-3 minutes until it thickens slightly. Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.

Step 7: Return the salmon and shrimp to the skillet, nestling them into the sauce. Cook for 1-2 minutes to warm through and allow the flavors to meld.

Step 8: Plate the rice, top with salmon and shrimp, and drizzle generously with the creamy garlic butter sauce. Garnish with fresh parsley, dill, and a sprig of fresh rosemary if desired.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the sauce and seafood together to maintain moisture and flavor.

To reheat, gently warm in a skillet over low heat with a splash of cream or broth, stirring occasionally. Avoid high heat, which can toughen the delicate salmon and shrimp.

This dish is best enjoyed fresh, as the seafood texture is most tender immediately after cooking. For meal prep, consider preparing the sauce ahead and cooking the salmon and shrimp just before serving.