Directions
- Season seafood: Pat salmon and shrimp dry, then season with salt, black pepper, and paprika.
- Cook salmon: Heat olive oil in a skillet over medium heat. Sear salmon fillets for 3–4 minutes per side until golden and just cooked through. Remove and set aside.
- Cook shrimp: In the same skillet, melt butter and sauté garlic until fragrant (about 30–60 seconds). Add shrimp and cook 2–3 minutes until pink and opaque. Remove and set aside with salmon.
- Make the sauce: Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.
- Add cream and broth: Stir in heavy cream, chicken or seafood broth, dried thyme, and black pepper. Simmer gently for 5 minutes until the sauce thickens.
- Cook vegetables: Add asparagus and cherry tomatoes to the sauce. Cook for 4–5 minutes until tender but still vibrant.
- Combine seafood and sauce: Return salmon and shrimp to the skillet. Spoon sauce over the top and simmer for 2 more minutes to meld flavors.
- Garnish and serve: Sprinkle with chopped parsley and serve with lemon wedges for a bright, fresh finish.
Recipe Details
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2
Difficulty: Medium
Course: Main Course
Cuisine: Seafood / American
Variations & Substitutions
- Substitute cream with half-and-half for a lighter sauce.
- Swap asparagus for green beans or zucchini for seasonal variety.
- Add a pinch of red pepper flakes for subtle heat.
- Use dry vermouth instead of white wine for a slightly different depth of flavor.
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