Ingredients:
4 salmon fillets
1/2 pound shrimp, peeled and deveined
2 tablespoons Cajun seasoning
1 tablespoon olive oil
2 tablespoons butter
3 garlic cloves, minced
1/4 cup chicken broth (or white wine)
1 tablespoon lemon juice
1/2 teaspoon smoked paprika (optional)
Salt and pepper to taste
Fresh parsley for garnish
Lemon wedges for serving
Directions:
For the Salmon and Shrimp: Pat the salmon fillets and shrimp dry with paper towels. Season both with Cajun seasoning, making sure to coat evenly.
Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets skin side down (if using skin-on) and cook for 4-5 minutes on the first side until crispy and golden. Flip and cook for another 3-4 minutes until cooked through. Remove from the skillet and set aside.
In the same skillet, add the shrimp and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove and set aside with the salmon.
For the Garlic Butter Sauce: Reduce the heat to medium. Add butter to the skillet and melt it. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the chicken broth (or white wine), lemon juice, and smoked paprika. Let the sauce simmer for 2-3 minutes until slightly thickened. Season with salt and pepper to taste.
Return the salmon and shrimp to the skillet, spooning the garlic butter sauce over them to coat. Let everything warm through for 1-2 minutes.
Garnish with fresh parsley and serve with lemon wedges on the side.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 400 kcal per serving | Servings: 4