Garlic Butter Salmon & Shrimp with Creamy Mashed Potatoes

Ingredients

For the Salmon & Shrimp:

2 salmon fillets

8–10 large shrimp, peeled & deveined

3 tbsp butter

3 cloves garlic, minced

2 tbsp olive oil

1/2 cup heavy cream

1/3 cup chicken broth (or seafood stock)

1/4 cup sun-dried tomatoes, chopped

2 cups fresh spinach

1 tbsp lemon juice

2 tbsp fresh parsley, chopped

Salt & black pepper to taste

For the Mashed Potatoes:

2 lbs potatoes (Yukon Gold or Russet)

4 tbsp butter

1/2 cup warm milk or cream

Salt & pepper to taste

Instructions

Mashed Potatoes: Peel and cube potatoes. Boil in salted water until fork-tender (15–20 min). Drain, mash with butter, warm milk/cream, salt, and pepper until smooth.

Cook Salmon: Season salmon with salt & pepper. Heat olive oil in skillet, sear salmon 4–5 min skin-side down, flip, cook 3–4 min. Remove.

Cook Shrimp: In same skillet, add 1 tbsp butter. Cook shrimp 2–3 min until pink. Remove.

Garlic Butter Sauce: Add remaining butter to skillet. Sauté garlic 30 sec. Stir in broth, cream, lemon juice, sun-dried tomatoes, and spinach. Simmer 3–4 min until slightly thickened. Season with salt, pepper, parsley.

Assemble: Plate mashed potatoes, top with spinach and sauce, place salmon over, add shrimp on top, spoon extra sauce over everything.

 Serve hot & enjoy!