Instructions
Step 1: Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15–20 minutes until fork-tender.
Step 2: While the potatoes cook, season the salmon fillets with paprika, garlic powder, onion powder, salt, and black pepper.
Step 3: Heat the olive oil in a large skillet over medium-high heat.
Step 4: Cook the salmon for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
Step 5: Steam the broccoli florets for 4–5 minutes until tender-crisp. Season lightly with salt and set aside.
Step 6: Drain the cooked potatoes and return them to the pot.
Step 7: Add butter, milk, salt, and black pepper to the potatoes and mash until smooth and creamy. Cover to keep warm.
Step 8: In the same skillet used for the salmon, melt the butter over medium heat.
Step 9: Add the garlic and sauté for 30 seconds until fragrant.
Step 10: Add the shrimp and cook for 1–2 minutes per side until they begin to turn pink.
Step 11: Pour in the chicken broth and heavy cream. Stir well and bring to a gentle simmer.
Step 12: Add the Parmesan cheese, lemon juice, salt, and black pepper. Stir until the sauce is smooth and slightly thickened.
Step 13: Return the shrimp to the sauce and simmer for 2–3 minutes until fully cooked.
Step 14: Stir in the chopped parsley.
Step 15: Spoon a generous portion of mashed potatoes onto each serving plate.
Step 16: Top the potatoes with the creamy garlic shrimp and sauce.
Step 17: Add a salmon fillet and a serving of broccoli to each plate.
Step 18: Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover salmon, shrimp, mashed potatoes, and broccoli separately in 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 drying out.
Mashed potatoes can be reheated in the microwave or on the stovetop with a splash of milk to restore creaminess.
Broccoli is best reheated briefly to avoid becoming overly soft.
Do not freeze the cream sauce, as it may separate when thawed.
For best flavor and texture, consume leftovers within 2–3 days.
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