Instructions
Step 1: Pat the salmon fillets dry and season with paprika, garlic powder, onion powder, salt, and black pepper.
Step 2: Heat the olive oil in a large skillet over medium-high heat.
Step 3: Cook the salmon for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
Step 4: Steam the broccoli florets for 4–5 minutes until tender-crisp.
Step 5: Cook the corn kernels according to package directions or boil for 3–4 minutes if fresh.
Step 6: Toss the broccoli and corn with butter, salt, and black pepper.
Step 7: In the same skillet, melt the butter over medium heat.
Step 8: Add the minced garlic and sauté for 30 seconds until fragrant.
Step 9: Add the shrimp, paprika, salt, and black pepper.
Step 10: Cook the shrimp for 1–2 minutes per side until pink and opaque.
Step 11: Stir in the lemon juice and chopped parsley.
Step 12: Remove the skillet from the heat.
Step 13: Arrange the salmon, shrimp, broccoli, and corn on serving plates.
Step 14: Top the salmon with a lemon slice.
Step 15: Sprinkle fresh parsley over the entire dish.
Step 16: Serve immediately with additional lemon wedges if desired.
Storage and Reheating Tips
Store the salmon, shrimp, broccoli, and corn separately in airtight containers in the refrigerator for up to 3 days.
Reheat the seafood gently in a covered skillet over low heat or in the microwave at reduced power to prevent overcooking.
Broccoli and corn can be reheated in the microwave or steamed briefly until warmed through.
Avoid freezing cooked shrimp, as the texture can become rubbery after thawing.
Fresh lemon should be added just before serving for the brightest flavor.
For the best taste and texture, enjoy leftovers within 2–3 days.
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