Instructions
Step 1. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15–20 minutes until fork-tender.
Step 2. Drain the potatoes and mash them with the heavy cream, 1 tablespoon butter, and a pinch of salt and pepper. Keep warm.
Step 3. Steam the broccoli florets for 4–5 minutes until bright green and tender-crisp. Set aside.
Step 4. Season the salmon fillets with paprika, garlic powder, half of the salt, and half of the black pepper.
Step 5. Season the shrimp lightly with the remaining salt and pepper.
Step 6. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Step 7. Cook the salmon for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
Step 8. Add the remaining olive oil and 1 tablespoon butter to the skillet.
Step 9. Add the shrimp and cook for 1–2 minutes per side until pink and opaque. Remove and set aside with the salmon.
Step 10. Reduce the heat to medium and add the remaining butter and minced garlic to the skillet. Cook for 30 seconds until fragrant.
Step 11. Sprinkle in the flour and whisk continuously for 1 minute.
Step 12. Gradually pour in the chicken broth while whisking to create a smooth gravy.
Step 13. Simmer for 3–4 minutes until slightly thickened, then stir in the lemon juice and half of the parsley.
Step 14. Arrange the mashed potatoes, broccoli, salmon, and shrimp on serving plates.
Step 15. Spoon the gravy over the salmon, shrimp, and potatoes.
Step 16. Garnish with the remaining parsley and serve immediately.
Storage and Reheating Tips
Store leftovers in separate airtight containers in the refrigerator for up to 3 days.
Reheat the salmon and shrimp gently in a skillet over low heat or in a 300°F (150°C) oven to prevent overcooking.
Warm the mashed potatoes with a splash of milk or cream to restore their creamy texture.
Reheat the gravy in a small saucepan over low heat, whisking occasionally.
The mashed potatoes can be frozen for up to 2 months, but seafood is best enjoyed fresh for optimal texture and flavor.
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