Description
A quick weeknight meal featuring pan-seared salmon and shrimp in a rich garlic Parmesan cream sauce.
Ingredients
- 1 lb (450 g) shrimp, peeled and deveined
- 4 salmon fillets (about 6 oz / 170 g each)
- 2–3 teaspoons Cajun seasoning
- 1–2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Pat salmon and shrimp dry with paper towels and season with Cajun seasoning.
- Heat olive oil in a large skillet and sear salmon fillets skin-side up for 4–5 minutes, then flip and cook another 4–5 minutes. Remove from skillet.
- Reduce heat, add butter and garlic to the skillet, sauté until fragrant.
- Pour in heavy cream and let simmer for 1–2 minutes, stirring, then stir in Parmesan until melted.
- Add shrimp to skillet and cook for 2–4 minutes until pink and opaque.
- Return salmon to the skillet and warm through, spooning sauce over it for 1–2 minutes.
- Garnish with parsley and serve immediately.
Notes
For a dairy-free version, use coconut milk and nutritional yeast. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Cajun