Garlic Butter Salmon and Shrimp with Mashed Potatoes and Green Beans

Instructions

Step 1. Place the potatoes in a large pot and cover with salted water.

Step 2. Bring to a boil and cook for 15–20 minutes, or until fork-tender.

Step 3. While the potatoes cook, season the salmon and shrimp with paprika, garlic powder, onion powder, salt, and black pepper.

Step 4. Drain the potatoes and return them to the pot.

Step 5. Add the butter, milk, salt, and black pepper, then mash until smooth and creamy. Cover and keep warm.

Step 6. Steam or boil the green beans for 4–5 minutes until tender-crisp.

Step 7. Toss the green beans with butter, salt, and black pepper and set aside.

Step 8. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Step 9. Sear the salmon for 4–5 minutes per side until golden brown and cooked through. Remove and keep warm.

Step 10. Add the remaining olive oil to the skillet and cook the shrimp for 1–2 minutes per side until pink and opaque. Remove from the skillet.

Step 11. Reduce the heat to medium and melt the butter in the same skillet.

Step 12. Add the minced garlic and cook for 30 seconds until fragrant.

Step 13. Stir in the lemon juice, lemon zest, parsley, and red pepper flakes.

Step 14. Return the salmon and shrimp to the skillet and spoon the garlic butter sauce over them.

Step 15. Arrange the mashed potatoes on serving plates and top with the shrimp.

Step 16. Place the salmon alongside the potatoes and add the green beans.

Step 17. Drizzle the remaining garlic butter sauce over everything and garnish with parsley and lemon slices before serving.

Storage and Reheating Tips

Store the salmon, shrimp, mashed potatoes, and green beans separately in airtight containers in the refrigerator for up to 3 days.

Reheat the seafood gently in a skillet over low heat or in a 300°F (150°C) oven until warmed through.

Reheat mashed potatoes with a splash of milk to maintain their creamy texture.

Warm the green beans in a skillet with a small amount of butter or in the microwave.

Avoid overheating the salmon and shrimp, as they can become dry and tough.

For best quality, enjoy the seafood fresh. Mashed potatoes can be frozen for up to 2 months.