Description
A quick and flavorful skillet recipe featuring tender salmon fillets and juicy shrimp sautéed in garlic butter, finished with fresh lemon juice and parsley for a vibrant, satisfying seafood meal in just 25 minutes.
Ingredients
Scale
Seafood
- 2 salmon fillets (about 6 oz each)
- 8 oz large shrimp, peeled and deveined
Seasonings and Flavorings
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- Juice of 1 lemon
- Fresh parsley, chopped
- Salt and pepper to taste
- Pinch of cayenne pepper (optional)
Instructions
- Prepare Ingredients: Rinse the salmon fillets under cold water and pat dry thoroughly with paper towels. Peel and devein the shrimp if not already done, ensuring they are clean and ready for cooking.
- Heat Butter and Sauté Garlic: Place a skillet over medium heat and add the unsalted butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Cook Shrimp: Add the shrimp to the skillet, seasoning with salt and pepper to taste. Cook the shrimp until they turn pink and opaque, which should take about 3 to 4 minutes, stirring occasionally for even cooking.
- Cook Salmon Fillets: Place the salmon fillets skin-side down into the skillet with the shrimp. Season the salmon with salt, pepper, and a pinch of cayenne pepper if using. Cook undisturbed for 5 to 6 minutes until the skin is golden brown and crispy.
- Simmer with Lemon Juice: Squeeze the juice of one lemon over the salmon and shrimp in the skillet, then reduce the heat to low and simmer gently for an additional 2 to 3 minutes, until the salmon flakes easily with a fork.
- Garnish and Serve: Remove from heat, sprinkle freshly chopped parsley over the seafood, and serve immediately with your choice of rice or vegetables for a complete meal.
Notes
- For an added kick, include the optional cayenne pepper when seasoning.
- Ensure the salmon fillets are skin-on to achieve a crispy texture.
- Patting the salmon dry before cooking helps in getting a nice sear and prevents sticking.
- Serve with steamed vegetables or a light salad for a balanced meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
