When it comes to a delightful yet uncomplicated dinner, few things can compete with the elegance of seared salmon paired with shrimp in a luscious lemon-butter sauce. This dish not only highlights the tender, flaky texture of salmon but also offers a touch of luxury thanks to the succulent shrimp and bright flavors of lemon. I discovered this recipe on a particularly busy weeknight when I craved something that felt special but wouldn’t consume all my time in the kitchen. The combination is both simple and sophisticated, making it perfect for impressing guests or treating yourself.
Why you’ll love this dish
Imagine savoring a meal that strikes the right balance between indulgent and healthy. This recipe is perfect for a weeknight dinner when you want to keep things quick but still enjoy restaurant-quality food at home. It’s kid-approved, which means even the pickiest eaters can be swayed by delicious shrimp and salmon. Plus, it only takes about 30 minutes to make, so there’s no need to sacrifice quality for time.
"This dish is a game-changer! The lemon-butter sauce elevated the salmon and shrimp, leaving my family asking for seconds." — Sarah G.
The cooking process explained
Creating this exquisite dish begins with simple seasoning and techniques that ensure your salmon comes out perfectly seared, followed by the shrimp which only takes a few additional minutes. The lemon-butter sauce ties everything together beautifully, adding a fresh and zesty kick. This process, all within a single skillet, not only makes cooking easy but also minimizes cleanup—a win in my book!
What you’ll need
To recreate this flavorful meal, gather the following ingredients:
- 4 salmon fillets (6 oz each)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 8 large shrimp, peeled and deveined
- 1 tablespoon butter
- 1 garlic clove, minced
- 3 tablespoons butter
- 2 tablespoons lemon juice
- 1/4 cup chicken or seafood stock
- 1 teaspoon honey or sugar (optional)
- 1 tablespoon fresh parsley, chopped
- 1/4 cup green peas (cooked, optional)
Feel free to substitute chicken or seafood stock with vegetable broth for a lighter flavor, or skip the sugar if you prefer a tangier lemon taste.
