Salmon and Shrimp with Creamy Garlic Sauce
A captivating dish featuring succulent salmon fillets and juicy shrimp, all bathed in a luxurious, creamy garlic sauce that transforms an ordinary meal into a culinary experience.
Ingredients
Main Ingredients
- 2 fillets salmon fillets known for their rich flavor and flaky texture
- 12 large shrimp peeled and deveined
- 3 tbsp olive oil adding a subtle richness and depth
- 4 cloves garlic minced for that aromatic kick
- 1/2 cup heavy cream creating a luxurious and creamy sauce
- 1/4 cup chicken broth enhancing the depth of flavor
- 1/2 cup grated Parmesan cheese adding a nutty and savory profile
- 1 tsp lemon juice introducing a bright, zesty note
- 1 tsp dried thyme providing a hint of earthiness
- to taste salt and pepper balancing the dish perfectly
- to garnish fresh parsley chopped for a burst of color and freshness
Instructions
Cooking
- Heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Season the salmon fillets and shrimp with salt, pepper, and 1 teaspoon of dried thyme.
- Cook the salmon for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and keep warm.
- In the same skillet, add shrimp, cooking for 2-3 minutes on each side until pink and opaque. Remove and set aside with salmon.
- Add minced garlic to the skillet and sauté for approximately 30 seconds until fragrant.
- Incorporate 1/4 cup of chicken broth and 1 teaspoon of lemon juice, stirring to combine.
- Pour in 1/2 cup of heavy cream and add 1/2 cup of grated Parmesan cheese, mixing until the sauce thickens, about 2-3 minutes.
- Return the salmon and shrimp to the skillet, allowing them to be coated in the creamy sauce. Garnish with freshly chopped parsley and serve hot.
Notes
To enhance the flavor, marinate seafood in olive oil, lemon juice, and herbs for 30 minutes before cooking. Feel free to add veggies like spinach for more nutrition, and use a non-stick skillet to prevent sticking. For a lighter sauce, substitute heavy cream with half-and-half.