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Creamy Lemon Garlic Salmon & Shrimp Skillet.

Creamy Lemon Garlic Salmon & Shrimp Skillet

This creamy lemon garlic salmon and shrimp skillet combines tender seared salmon, juicy shrimp, Parmesan, garlic, heavy cream, and fresh lemon in a rich and flavorful sauce. Ready in 30 minutes, it makes an impressive seafood dinner that is easy enough for a weeknight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 persons
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

  • 2 salmon fillets, about 6 oz each
  • 1/2 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • Lemon slices, for serving

Equipment

  • large skillet
  • Tongs or fish spatula
  • Plate For holding the cooked salmon and shrimp
  • Wooden spoon or silicone spatula
  • Paper towels

Method
 

  1. Pat the salmon fillets dry. Season with paprika, salt, black pepper, and Italian seasoning.
  2. Heat the olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the salmon and cook for 4 to 5 minutes per side, until golden and cooked through. Transfer to a plate.
  3. Add the shrimp to the same skillet and cook for about 1 to 2 minutes per side, just until pink and opaque. Remove the shrimp and set aside with the salmon.
  4. Reduce the heat to medium-low. Add the remaining 2 tablespoons butter and minced garlic. Cook for about 30 seconds until fragrant.
  5. Pour in the heavy cream and stir gently. Add the Parmesan cheese, lemon juice, and lemon zest. Simmer gently for 2 to 3 minutes, stirring until the creamy garlic sauce is smooth and slightly thickened.
  6. Return the salmon and shrimp to the skillet. Spoon the creamy lemon garlic sauce over the salmon and shrimp and cook gently for another 1 to 2 minutes until everything is warmed through.
  7. Sprinkle the creamy salmon and shrimp with fresh parsley and add lemon slices around the skillet. Serve immediately with rice, pasta, or vegetables.

Notes

Pat the salmon dry before seasoning so it develops a better golden crust.
Cook the shrimp only until pink and opaque to keep them tender.
Reduce the heat before adding the butter and garlic so the garlic does not burn.
Simmer the cream sauce gently rather than boiling it hard.
Freshly grated Parmesan melts more smoothly into the sauce.
Add the seafood back only long enough to warm through so it does not overcook.
Serve immediately with rice, pasta, or vegetables.