Honey Garlic Salmon and Shrimp Dinner

Instructions

Step 1. Place the potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes or until fork-tender.

Step 2. While the potatoes cook, whisk together honey, soy sauce, lemon juice, minced garlic, paprika, salt, and black pepper in a bowl.

Step 3. Pat the salmon dry and season lightly with salt and pepper.

Step 4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the salmon for 4–5 minutes per side until golden and cooked through. Remove and set aside.

Step 5. In the same skillet, add the remaining olive oil and shrimp. Cook for 1–2 minutes per side until pink and opaque.

Step 6. Pour the honey garlic sauce into the skillet and simmer for 2–3 minutes until slightly thickened.

Step 7. Return the salmon to the skillet and spoon the glaze over the salmon and shrimp. Add 2 tablespoons butter and sprinkle with parsley.

Step 8. Steam or boil the green beans and corn for 5–7 minutes until tender-crisp. Toss with butter, salt, and pepper.

Step 9. Drain the potatoes and return them to the pot. Add butter, warm milk, salt, and pepper. Mash until smooth and creamy.

Step 10. Stir parsley into the mashed potatoes and adjust seasoning if needed.

Step 11. Plate the mashed potatoes, green beans, corn, glazed salmon, and shrimp. Spoon extra sauce over the seafood before serving.

Storage and Reheating Tips

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

Refrigerate any remaining sauce separately and use within 3 days.

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

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

Green beans and corn can be reheated in the microwave or sautéed briefly in a skillet with a little butter.

Avoid overcooking the seafood during reheating to maintain its tender texture.