Directions
1. Prepare the Mashed Potatoes:
Peel and dice the potato, then boil in salted water for about 10–12 minutes or until fork-tender. Drain and mash with 1 tablespoon of butter, a splash of milk, and salt to taste until creamy and smooth. Set aside and keep warm.
2. Cook the Green Beans:
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the trimmed green beans, season with salt, and cook for 4–5 minutes, stirring occasionally, until bright green and tender-crisp. Remove from the pan and set aside.
3. Cook the Salmon:
Pat the salmon fillet dry with paper towels to ensure a crisp sear. Season both sides with salt and pepper. In the same pan, heat a little oil or butter over medium-high heat. Sear the salmon for 3–4 minutes per side, until golden brown and cooked through. Remove and set aside on a plate.
4. Cook the Shrimp:
In the same skillet, add ½ tablespoon butter. Add the shrimp and cook for 2–3 minutes per side until pink, opaque, and slightly crisp around the edges. Remove from the pan and keep warm with the salmon.
5. Make the Lemon Butter Sauce:
Reduce the heat to low. Add the remaining butter to the pan along with the juice of half a lemon. Stir well, scraping up any browned bits from the bottom of the pan for extra flavor. Let it simmer for 1–2 minutes until slightly thickened and glossy. Taste and adjust seasoning if needed.
