Instructions
Step 1. Pat the salmon fillets dry and season with paprika, garlic powder, salt, and black pepper.
Step 2. Heat olive oil in a large skillet over medium-high heat.
Step 3. Sear the salmon for 4 to 5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
Step 4. Season the shrimp with garlic powder, salt, and black pepper.
Step 5. Add olive oil to the same skillet and cook the shrimp for 1 to 2 minutes per side until pink and opaque. Remove and set aside.
Step 6. Reduce the heat to medium and melt the butter in the skillet.
Step 7. Add the minced garlic and sauté for 30 seconds until fragrant.
Step 8. Pour in the heavy cream and bring to a gentle simmer.
Step 9. Stir in the Parmesan cheese, Italian seasoning, salt, and black pepper until the sauce becomes smooth.
Step 10. Add the spinach and capers, stirring until the spinach wilts.
Step 11. Stir in the lemon juice and simmer for 2 to 3 minutes until slightly thickened.
Step 12. Return the salmon to the skillet and spoon the sauce over the fillets.
Step 13. Arrange the shrimp on top of each salmon fillet.
Step 14. Simmer for 1 minute to warm everything through.
Step 15. Garnish with fresh parsley and lemon slices before serving.
Storage and Reheating Tips
Store leftover salmon, shrimp, and sauce in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a covered skillet over low heat until warmed through.
Add a splash of cream or milk when reheating if the sauce becomes too thick.
Avoid overheating the shrimp and salmon, as they can become dry.
Freezing is not recommended because cream-based sauces may separate after thawing.
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