𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
For the Lemon Butter Salmon & Shrimp:
1 salmon fillet (~6 oz)
6–8 large shrimp, peeled & deveined
2 tbsp butter
1 tbsp olive oil
2 garlic cloves, minced
1 lemon, thinly sliced (plus extra for juice)
1 tbsp chopped parsley
Salt & black pepper, to taste
1/2 tsp paprika (optional for color)
Garlic Mashed Potatoes:
2 large russet or red potatoes, peeled and diced
2 tbsp butter
1/4 cup heavy cream or milk
2 cloves garlic, minced
Salt & pepper, to taste
Optional: chopped parsley or chives for garnish
Sautéed Green Beans:
1 cup fresh green beans, trimmed
1 tbsp olive oil or butter
1 garlic clove, minced
Salt & pepper, to taste
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Prep the Potatoes:
Boil diced potatoes in salted water for about 15–20 minutes until fork-tender. Drain and mash with butter, garlic, cream, salt, and pepper. Set aside and keep warm.
Cook the Green Beans:
In a skillet, heat oil or butter over medium heat. Add green beans and sauté for 5–7 minutes until crisp-tender. Add garlic in the last 2 minutes. Season to taste.
Sear the Salmon:
Season salmon with salt, pepper, and paprika. Heat olive oil in a skillet over medium-high heat. Add salmon skin-side down and sear 4–5 minutes. Flip and cook another 3–4 minutes. Remove and set aside.
Cook the Shrimp & Sauce:
In the same pan, melt butter and add garlic and lemon slices. Sauté for 1–2 minutes. Add shrimp and cook for 2–3 minutes per side until pink and cooked through. Squeeze in fresh lemon juice and sprinkle with parsley.
Assemble & Serve:
Plate mashed potatoes with shrimp draped on top, salmon with lemon slices, and green beans on the side.
