Marry Me Salmon with Shrimp

Ingredients

• 4 salmon fillets (About 6 oz each, skin removed if desired)
• 1 lb large shrimp (Peeled, deveined, and tails removed or left on)
• 1 tsp kosher salt (Divided; adjust to taste)
• 0.5 tsp black pepper (Plus more to taste)
• 2 tbsp olive oil (For searing)
• 2 tbsp unsalted butter (Divided)
• 4 cloves garlic (Finely minced)
• 0.75 cup sun-dried tomatoes (Oil-packed, drained and chopped)
• 0.5 cup chicken or seafood stock (Use seafood stock for a stronger seafood flavor)
• 1 cup heavy cream
• 0.5 cup Parmesan cheese (Finely grated)
• 1 tsp Italian seasoning
• 0.25 tsp red pepper flakes (Optional, for gentle heat)
• 0.25 cup fresh basil (Chopped, for garnish)
• 1 tbsp lemon juice (For finishing)

Steps

1. 1

   Pat the salmon fillets and shrimp thoroughly dry with paper towels. Season the salmon on both sides with about half of the salt and the black pepper; season the shrimp lightly with the remaining salt.

2. 2

   Heat the olive oil in a large, heavy skillet over medium-high heat until shimmering. Place the salmon in the skillet and sear for 4–5 minutes on the first side, until deeply golden and the fish releases easily from the pan.

3. 3

   Turn the salmon and cook for another 3–4 minutes, until nearly cooked through and the thickest part reaches about 125–130°F. Transfer the salmon to a plate; it will finish cooking in the sauce.

4. 4

   Add the shrimp to the same skillet in a single layer. Cook for about 1–2 minutes per side, just until pink and opaque. Transfer the shrimp to the plate with the salmon so it does not overcook.

5. 5

   Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant but not browned.

6. 6

   Add the chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes. Stir for about 1 minute so the tomatoes warm and the herbs become fragrant.

7. 7

   Pour in the stock and scrape the browned bits from the bottom of the skillet with a wooden spoon. Simmer for 2–3 minutes, until the liquid has reduced slightly.

8. 8

   Pour in the heavy cream and bring the sauce to a gentle simmer; do not let it boil vigorously. Cook for 3–4 minutes, stirring occasionally, until the sauce begins to thicken.

9. 9

   Stir in the grated Parmesan a little at a time until melted and smooth. Taste the sauce and adjust the salt, pepper, or red pepper flakes as needed.

10. 10

    Return the salmon and shrimp, along with any juices on the plate, to the skillet. Spoon the sauce over the seafood and simmer gently for 2–3 minutes, until the salmon is cooked through to 145°F and the shrimp are hot.

11. 11

    Remove the skillet from the heat and stir in the lemon juice. Garnish with chopped fresh basil and serve immediately, spooning plenty of the creamy sun-dried-tomato sauce over each portion.

Notes

The source provides the dish concept and principal ingredients but no written quantities or usable preparation instructions; the measurements and method are standard estimates for this style of creamy seafood skillet. Serve with crusty bread, rice, pasta, or steamed vegetables. Avoid boiling the cream sauce, which can cause it to separate.

Nutrition per serving

• main
• seafood
• creamy
• one-pan
• pan-seared
• date-night
• high-protein