Sear the Salmon:
Pat the salmon fillet dry with paper towels to promote even browning. Season both sides with salt, black pepper, and a light sprinkle of paprika if desired for color and a hint of warmth. Heat olive oil in a skillet over medium-high heat. When the oil is shimmering, place the salmon skin-side down in the pan. Sear for 4–5 minutes without moving it to allow the skin to crisp and the flesh to cook halfway through. The edges will start to turn opaque.
Carefully flip the salmon with a thin spatula and cook for another 3–4 minutes, or until the fillet is just cooked through and flakes easily with a fork. Transfer to a plate and tent loosely with foil to keep warm.
Cook the Shrimp & Lemon Butter Sauce:
In the same skillet, reduce the heat slightly and melt the butter in the remaining oil and salmon drippings for added flavor. Add the minced garlic and lemon slices, stirring for 1–2 minutes until fragrant. Be mindful not to overcook the garlic—it should soften and release its aroma without turning brown.
Add the shrimp to the pan in a single layer. Cook for 2–3 minutes per side, or until they turn pink and opaque, curling slightly into a “C” shape. Squeeze in fresh lemon juice and sprinkle chopped parsley over the top to finish. The sauce will take on a glossy, golden hue with a fragrant citrus-butter aroma that perfectly complements both the shrimp and the salmon.
Assemble & Serve:
To serve, spoon a generous portion of the garlic mashed potatoes onto each plate, creating a bed for the seafood. Arrange the shrimp artfully on top and place the seared salmon beside them. Garnish with a few of the lemon slices from the pan for a fresh, vibrant presentation. Add the sautéed green beans on the side for a touch of color and balance.
Drizzle the remaining lemon-butter sauce over the salmon and shrimp, allowing it to pool slightly around the potatoes for extra richness. Serve immediately while hot for the best texture and flavor.
Tips & Storage
For the smoothest mashed potatoes, use a potato ricer or masher while the potatoes are still hot. The salmon and shrimp are best served fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a covered skillet with a splash of water or cream to maintain moisture. Avoid microwaving the seafood for too long, as it can toughen the texture. This dish pairs beautifully with a crisp white wine or sparkling water infused with lemon for a refreshing finish.
