Instructions
Step 1: Season the salmon fillets with paprika, Italian seasoning, salt, and black pepper.
Step 2: Season the shrimp lightly with salt, black pepper, and a pinch of paprika.
Step 3: Heat olive oil in a large skillet over medium-high heat.
Step 4: Sear the salmon fillets for 4 to 5 minutes per side until golden brown and cooked through.
Step 5: Remove the salmon from the skillet and set aside.
Step 6: In the same skillet, melt the butter and sauté the garlic until fragrant.
Step 7: Add the shrimp and cook for 2 to 3 minutes per side until pink and fully cooked.
Step 8: Remove the shrimp and set aside with the salmon.
Step 9: Add the fresh spinach to the skillet and cook until wilted.
Step 10: Pour in the chicken broth and heavy cream, stirring well.
Step 11: Add Parmesan cheese and lemon juice, then simmer until the sauce becomes creamy and slightly thickened.
Step 12: Return the salmon fillets to the skillet and spoon the creamy spinach sauce over them.
Step 13: Top the salmon with the cooked shrimp.
Step 14: Garnish with chopped parsley and lemon slices before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat to prevent the salmon and shrimp from drying out.
You can also microwave individual portions in short intervals until heated through.
Avoid freezing the creamy sauce, as it may separate after thawing.
Serve with rice, mashed potatoes, or roasted vegetables for a complete meal.
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