A garlic butter salmon and shrimp plate combines seared fish with seafood, mashed potatoes, and green beans. The modest ingredient list relies on garlic, butter, and lemon rather than a separate cream sauce. Prepare the sides before the final shrimp stage so the seafood can be served promptly. Jump to the recipe card for quantities.
Ingredients for Garlic Butter Salmon and Shrimp Plate
- 120 g salmon fillet
- 6 shrimp, peeled and deveined
- 1 cup mashed potatoes
- 1 cup green beans
- 1 tbsp butter
- 1 tsp olive oil
- 2 garlic cloves, minced
- Fresh parsley, chopped, to taste
- Lemon slices, for serving
- Chili flakes, to taste
- Salt and black pepper, to taste
Start with prepared mashed potatoes
The listed mash is already prepared. If starting from raw potatoes, allow separate cooking time before the short seafood method begins. Warm chilled mash thoroughly and keep it ready while the fish cooks. Trim green beans and cook them until tender with a little bite before building the plate.
Dry salmon and shrimp after thawing in the refrigerator. Mince garlic and chop parsley before heating the skillet. The recipe uses a small butter allocation, so watch heat carefully rather than reducing it away while waiting on sides. Lemon slices and chili flakes are serving accents that can be adjusted individually.
How to Make the Salmon and Shrimp Plate
1. Season the salmon.
Pat the salmon dry and season both sides with salt and black pepper. Add a small pinch of chili flakes if you like a little heat.
2. Sear the salmon.
Heat the olive oil in a skillet over medium-high heat. Add the salmon and cook for about 4 to 5 minutes on the first side. Flip and cook for another 3 to 4 minutes, until golden and cooked through. Transfer to a plate.
3. Cook the garlic butter shrimp.
Reduce the heat to medium and add the butter and minced garlic to the same skillet. Cook for about 30 seconds until fragrant. Add the shrimp and cook for 2 to 3 minutes per side, until pink and opaque.
4. Prepare the sides.
Warm the mashed potatoes until creamy and hot. Cook or steam the green beans until tender but still slightly crisp, then season with salt and black pepper.
5. Build the seafood plate.
Spoon the creamy mashed potatoes onto the plate and arrange the green beans alongside them. Add the seared salmon and pile the garlic butter shrimp over the potatoes.
6. Finish and serve.
Spoon any remaining garlic butter from the skillet over the salmon and shrimp. Finish with fresh parsley, chili flakes, and lemon slices. Serve immediately while everything is warm.
Tips for Cooking a Small Salmon Portion
The listed salmon portion is relatively small, so begin checking before assuming it needs the full suggested time. Thickness matters: a thin piece can finish sooner than a compact thick one. Check the center reaches 145°F, using safe fish cooking guidance. Use a wide spatula to turn without breaking the flesh.
Move cooked salmon to a clean plate while shrimp cook. Reduce heat before adding butter and garlic so the garlic becomes fragrant without burning. Shrimp should become firm and opaque through their centers; their size determines the actual cooking time. A pink exterior alone is not enough to confirm the thickest part is done.
Arrange mash and beans before the shrimp finish if possible. Spoon the remaining skillet butter over fish and shrimp rather than leaving the flavorful garlic behind. Keep parsley and lemon at the end so they remain fresh. Avoid holding the completed plate in a hot pan or oven simply to wait for table preparation.
Serving and Leftovers
The plate already contains a starch and vegetable, so additional sides are optional. A shallow dish helps contain the garlic butter around the mash. For another simple salmon method, try skillet lemon garlic butter salmon. For a creamier seafood pairing, see salmon and shrimp in lemon cream.
Refrigerate leftovers promptly in shallow covered containers and reheat to 165°F throughout, checking the mash for cold spots. Keep components separate when convenient so portions can be warmed evenly. Reheating firms both seafoods and softens green beans, so freshly cooked portions have the best contrast. Warm only the amount needed rather than repeatedly reheating every component together.
Frequently Asked Questions
Can I use frozen salmon and shrimp?
Yes, just thaw both completely and pat dry before cooking so they sear properly instead of releasing excess water.
Can I use a different vegetable instead of green beans?
Yes, asparagus or broccoli would both work well as a substitute.
Can I double this recipe for two servings?
Yes, this recipe scales up easily. Just use a larger skillet so the salmon and shrimp have room to cook evenly.
Garlic Butter Salmon and Shrimp Plate Recipe Card
Garlic Butter Salmon & Shrimp Plate
Ingredients
Equipment
Method
- Pat the salmon dry and season both sides with salt and black pepper. Add a small pinch of chili flakes if you like a little heat.
- Heat the olive oil in a skillet over medium-high heat. Add the salmon and cook for about 4 to 5 minutes on the first side. Flip and cook for another 3 to 4 minutes, until golden and cooked through. Transfer to a plate.
- Reduce the heat to medium and add the butter and minced garlic to the same skillet. Cook for about 30 seconds until fragrant. Add the shrimp and cook for 2 to 3 minutes per side, until pink and opaque.
- Warm the mashed potatoes until creamy and hot. Cook or steam the green beans until tender but still slightly crisp, then season with salt and black pepper.
- Spoon the creamy mashed potatoes onto the plate and arrange the green beans alongside them. Add the seared salmon and pile the garlic butter shrimp over the potatoes.
- Spoon any remaining garlic butter from the skillet over the salmon and shrimp. Finish with fresh parsley, chili flakes, and lemon slices. Serve immediately while everything is warm.