Instructions:
Step 1: Season salmon fillets and shrimp with salt and pepper.
Step 2: Heat olive oil in a skillet over medium-high heat. Sear salmon skin-side down (if skin-on) for 4-5 minutes per side until golden and cooked through. Remove and set aside.
Step 3: In the same skillet, melt butter and add shrimp. Cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
Step 4: Add minced garlic to the skillet and sauté for 30 seconds.
Step 5: Pour in heavy cream, Parmesan, Italian seasoning, and red pepper flakes. Stir to combine.
Step 6: Add sun-dried tomatoes and spinach. Simmer for 2-3 minutes until spinach wilts and sauce thickens slightly.
Step 7: Return salmon and shrimp to the skillet, spooning sauce over the top. Simmer for 1-2 minutes to heat through.
Step 8: Garnish with chopped parsley and serve hot.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream if needed to loosen the sauce. Avoid microwaving seafood for best texture.
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