Lemon Butter Salmon & Shrimp with Garlic Mashed Potatoes & Sautéed Green Beans
Lemon Butter Salmon & Shrimp with Garlic Mashed Potatoes & Sautéed Green Beans
What makes this recipe special
This Lemon Butter Salmon & Shrimp dish is a delightful blend of flavors that come together quickly, making it a perfect choice for a weeknight dinner or a special occasion. The buttery seafood is paired with creamy garlic mashed potatoes and fresh green beans, creating a balanced meal that appeals to everyone.
How to make Lemon Butter Salmon & Shrimp
Ingredients:
- 2 salmon fillets
- 1 pound shrimp, peeled and deveined
- 4 tablespoons butter
- 2 lemons, juiced
- 4 cloves garlic, minced
- 2 pounds potatoes, peeled and cubed
- 1/2 cup cream or milk
- Salt and pepper to taste
- 1 pound green beans, trimmed
- Olive oil
Directions:
- In a pot, boil the potatoes until tender. Drain and mash with cream, minced garlic, salt, and pepper.
- In a skillet, melt 2 tablespoons of butter, then add the salmon and shrimp. Squeeze lemon juice over the seafood and cook until done.
- In another skillet, heat olive oil and sauté green beans until tender, seasoning with salt and pepper.
- Serve the salmon and shrimp over garlic mashed potatoes with sautéed green beans on the side.
How to serve Lemon Butter Salmon & Shrimp
Serve this dish warm on a plate, with the salmon and shrimp placed over the creamy garlic mashed potatoes. Arrange the sautéed green beans on the side. A lemon wedge can be added for an extra pop of zesty flavor.
How to store Lemon Butter Salmon & Shrimp
To store leftovers, place any uneaten salmon, shrimp, mashed potatoes, and green beans in an airtight container. They can be refrigerated for up to 2 days. To reheat, place in the microwave or on the stove until warmed through.
Tips to make Lemon Butter Salmon & Shrimp
- Ensure the shrimp are fully deveined and peeled for ease of eating.
- Use fresh herbs like parsley or dill as a garnish for added flavor and color.
- Adjust the amount of lemon juice to suit your taste preference; more juice will intensify the citrus flavor.
Variation
For a low-carb option, substitute the garlic mashed potatoes with cauliflower mash. It gives the same creamy texture with fewer carbs!
FAQs
1. Can I use frozen shrimp instead of fresh?
Yes, you can use frozen shrimp. Just make sure to thaw them before cooking.
2. Can I bake the salmon and shrimp instead?
Certainly! Preheat the oven to 400°F (200°C) and bake the salmon and shrimp for about 12-15 minutes.
3. What other vegetables can I serve with this dish?
You can also try asparagus, broccoli, or zucchini as delicious alternatives to green beans.
Lemon Butter Salmon & Shrimp
Ingredients
Seafood
- 2 fillets salmon fillets
- 1 pound shrimp, peeled and deveined
Butter Sauce
- 4 tablespoons butter Plus 2 tablespoons for cooking
- 2 juiced lemons
- 4 cloves garlic, minced
Mashed Potatoes
- 2 pounds potatoes, peeled and cubed
- ½ cup cream or milk
- to taste Salt and pepper
Green Beans
- 1 pound green beans, trimmed
- to taste Olive oil For sautéing
Instructions
Preparation
- In a pot, boil the potatoes until tender. Drain and mash with cream, minced garlic, salt, and pepper.
- In a skillet, melt 2 tablespoons of butter, then add the salmon and shrimp. Squeeze lemon juice over the seafood and cook until done.
- In another skillet, heat olive oil and sauté green beans until tender, seasoning with salt and pepper.
Serving
- Serve the salmon and shrimp over garlic mashed potatoes with sautéed green beans on the side.
