Instructions
Step 1: Pat the salmon fillets dry and carefully cut a pocket into the side of each fillet, being careful not to cut all the way through.
Step 2: Season the shrimp with salt, pepper, and Italian seasoning. Melt 2 tablespoons of butter in a skillet over medium-high heat and sear the shrimp for 2-3 minutes per side until just cooked through. Remove and set aside.
Step 3: In the same skillet, add the remaining butter and sauté half of the garlic until fragrant, about 30 seconds. Stir in the sun-dried tomatoes and cook for 1 minute. Let cool slightly, then stuff each salmon pocket with the shrimp and tomato mixture.
Step 4: Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper, then sear them skin-side down for 4-5 minutes until crispy. Flip and cook for another 3-4 minutes. Transfer to a plate.
Step 5: In the same skillet, add the remaining garlic and cook for 30 seconds. Pour in the broth and cream, stirring to combine. Add Parmesan, basil, parsley, and lemon juice. Simmer for 2-3 minutes until slightly thickened.
Step 6: Return the salmon to the skillet, nestling it into the sauce. Cook for 2 more minutes to heat through. Serve immediately, garnished with fresh herbs and lemon slices.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salmon and shrimp are best enjoyed fresh, but this dish reheats beautifully.
To reheat, place the salmon in a skillet over medium-low heat with a splash of broth or cream. Cover and warm gently for 5-7 minutes until heated through. Avoid high heat, which can dry out the delicate fish.
You can also reheat individual portions in the microwave at 50% power for 2-3 minutes, though stovetop reheating preserves the texture better.
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