Creamy Salmon and Shrimp
Creamy Salmon and Shrimp
Ingredients
For the Salmon and Shrimp
- 4 salmon fillets, 6 ounces each
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 pound shrimp, peeled and deveined
For the Creamy Sauce
- 4 tablespoons butter
- 6 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach, (optional)
For Serving
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges, for serving
Instructions
- 1
Pat the salmon fillets dry with paper towels. Rub each fillet with 1/2 tablespoon of olive oil, 1/2 teaspoon of paprika, and season with salt and black pepper to taste.
⏱️ 2 min
- 2
Heat a large skillet over medium heat. Once hot, place the seasoned salmon fillets, skin-side down, in the skillet. Cook for 5-7 minutes, or until the skin is crisp and golden brown. Carefully flip the salmon and cook for another 3-5 minutes, or until just cooked through and flaky. Remove the salmon from the skillet and set aside on a plate, keeping it warm.
⏱️ 10 min
- 3
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds to 1 minute, until fragrant, being careful not to burn it.
⏱️ 2 min
- 4
Add the peeled and deveined shrimp to the skillet with the garlic. Cook for 1 to 2 minutes per side, just until the shrimp turn pink and opaque. Do not overcook. Remove the shrimp from the skillet and set aside with the salmon.
⏱️ 4 min
- 5
Reduce the heat to low. Pour the heavy cream into the skillet and stir well, scraping up any browned bits from the bottom of the pan. Stir in the grated Parmesan cheese until it melts and the sauce begins to thicken slightly.
⏱️ 3 min
- 6
If using, add the baby spinach to the creamy sauce. Cook, stirring gently, until the spinach wilts, about 1-2 minutes. Continue to stir until the sauce is smooth and lightly thickened to your desired consistency.
⏱️ 2 min
- 7
Return the cooked salmon fillets and shrimp to the skillet with the creamy sauce. Gently spoon the sauce over the salmon and shrimp, allowing everything to warm through together for about 1 minute.
⏱️ 1 min
- 8
Garnish with fresh chopped parsley and serve immediately with lemon wedges. This dish pairs wonderfully with mashed potatoes, rice, or simple roasted vegetables.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Salmon and Shrimp
For the Salmon and Shrimp
- 4 salmon fillets, 6 ounces each
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 pound shrimp, peeled and deveined
For the Creamy Sauce
- 4 tablespoons butter
- 6 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach, (optional)
For Serving
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges, for serving
Instructions
- 1
Pat the salmon fillets dry with paper towels. Rub each fillet with 1/2 tablespoon of olive oil, 1/2 teaspoon of paprika, and season with salt and black pepper to taste.
⏱️ 2 min - 2
Heat a large skillet over medium heat. Once hot, place the seasoned salmon fillets, skin-side down, in the skillet. Cook for 5-7 minutes, or until the skin is crisp and golden brown. Carefully flip the salmon and cook for another 3-5 minutes, or until just cooked through and flaky. Remove the salmon from the skillet and set aside on a plate, keeping it warm.
⏱️ 10 min - 3
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds to 1 minute, until fragrant, being careful not to burn it.
⏱️ 2 min - 4
Add the peeled and deveined shrimp to the skillet with the garlic. Cook for 1 to 2 minutes per side, just until the shrimp turn pink and opaque. Do not overcook. Remove the shrimp from the skillet and set aside with the salmon.
⏱️ 4 min - 5
Reduce the heat to low. Pour the heavy cream into the skillet and stir well, scraping up any browned bits from the bottom of the pan. Stir in the grated Parmesan cheese until it melts and the sauce begins to thicken slightly.
⏱️ 3 min - 6
If using, add the baby spinach to the creamy sauce. Cook, stirring gently, until the spinach wilts, about 1-2 minutes. Continue to stir until the sauce is smooth and lightly thickened to your desired consistency.
⏱️ 2 min - 7
Return the cooked salmon fillets and shrimp to the skillet with the creamy sauce. Gently spoon the sauce over the salmon and shrimp, allowing everything to warm through together for about 1 minute.
⏱️ 1 min - 8
Garnish with fresh chopped parsley and serve immediately with lemon wedges. This dish pairs wonderfully with mashed potatoes, rice, or simple roasted vegetables.
⏱️ 1 min