Garlic Herb Salmon & Shrimp with Mixed Vegetables

Instructions

Step 1. Preheat the oven to 400°F (200°C).

Step 2. In a small bowl, combine garlic powder, paprika, parsley, dill, salt, and black pepper.

Step 3. Pat the salmon fillets and shrimp dry with paper towels.

Step 4. Drizzle the salmon and shrimp with olive oil and season evenly with the spice mixture.

Step 5. Arrange the salmon fillets on a baking sheet lined with parchment paper.

Step 6. Toss the broccoli, cauliflower, and carrots with olive oil, salt, and black pepper, then spread them around the salmon.

Step 7. Roast for 12–15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.

Step 8. During the last 5 minutes of cooking, heat butter in a skillet over medium heat.

Step 9. Add the shrimp and cook for 1–2 minutes per side until pink and opaque.

Step 10. Add the minced garlic and lemon juice to the shrimp and cook for 30 seconds.

Step 11. In a small saucepan, melt 2 tablespoons butter for the sauce.

Step 12. Stir in the garlic, lemon juice, parsley, and dill. Simmer for 1 minute.

Step 13. Transfer the roasted salmon and vegetables to serving plates.

Step 14. Arrange the garlic shrimp beside the salmon.

Step 15. Spoon the garlic herb butter sauce over the salmon and vegetables.

Step 16. Serve immediately while warm.

Storage and Reheating Tips

Store leftover salmon, shrimp, and vegetables in separate airtight containers in the refrigerator for up to 3 days.

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

Avoid overheating seafood, as it can become dry and tough.

The vegetables can be reheated in the microwave or skillet.

This dish is best enjoyed fresh and is not recommended for freezing once fully assembled.