Instructions
Step 1: Season salmon fillets and shrimp generously with salt, pepper, and Italian seasoning on both sides.
Step 2: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.
Step 3: Sear salmon skin-side down for 4-5 minutes until golden, then flip and cook 3 minutes more. Transfer to a plate.
Step 4: In the same skillet, add remaining butter and cook shrimp for 2 minutes per side until pink. Remove to the plate with salmon.
Step 5: Add minced garlic to the skillet and sauté for 1 minute until fragrant, stirring constantly.
Step 6: Pour in chicken broth and cream, stirring to combine and scrape up any browned bits from the bottom.
Step 7: Add sun-dried tomatoes, Italian seasoning, red pepper flakes, and lemon juice. Simmer for 3-4 minutes until sauce thickens slightly.
Step 8: Return salmon and shrimp to the skillet, nestling them into the sauce. Warm through for 2 minutes.
Step 9: Remove from heat and stir in fresh basil and parsley. Taste and adjust seasoning as needed.
Step 10: Transfer to a serving plate, spoon sauce over everything, and garnish with fresh lemon slices and additional herbs.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. The salmon stays moist and the flavors continue to develop beautifully.
To reheat, gently warm in a skillet over low heat with a splash of cream or broth to refresh the sauce. Avoid high heat, which can dry out the delicate fish.
This dish is best enjoyed fresh, but makes wonderful leftovers over pasta, rice, or crusty bread the next day.
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