Instructions
Step 1: Pat the salmon fillets and shrimp dry with paper towels. Season both with salt, black pepper, paprika, garlic powder, and onion powder.
Step 2: Heat olive oil in a large skillet over medium-high heat.
Step 3: Sear the salmon fillets for 4 to 5 minutes per side until golden brown and cooked through. Remove and set aside.
Step 4: In the same skillet, cook the shrimp for 2 to 3 minutes until pink and lightly golden. Remove and set aside.
Step 5: Reduce the heat to medium and melt the butter in the skillet.
Step 6: Add the minced garlic and sauté for 1 minute until fragrant.
Step 7: Pour in the broth and heavy cream, stirring gently to combine.
Step 8: Stir in the Parmesan cheese and cook until the sauce becomes smooth and creamy.
Step 9: Add the chopped spinach and dried parsley, cooking until the spinach wilts.
Step 10: Return the salmon and shrimp to the skillet and spoon the creamy garlic sauce over the top.
Step 11: Drizzle with lemon juice and garnish with fresh parsley before serving.
Step 12: Serve warm with lemon wedges on the side.
Storage and Reheating Tips
Store leftover salmon, shrimp, and sauce in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat or in the microwave at reduced power to prevent the seafood from drying out.
Add a splash of cream or broth while reheating if the sauce thickens too much.
Avoid overheating the salmon and shrimp to maintain their tender texture.
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