Instructions
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Place the cubed potatoes in a large pot of salted cold water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
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Drain the potatoes thoroughly and return them to the warm pot. Mash until smooth.
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Add the butter and warm milk (or cream), and continue to mash until creamy and well combined. Season generously with salt and pepper. Cover and set aside to keep warm.
2. Cook the Salmon & Shrimp:
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Pat the salmon and shrimp dry with a paper towel. Season both sides of the salmon and the shrimp with salt and pepper.
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Heat the olive oil in a large skillet over medium-high heat. Place the salmon fillets in the skillet skin-side down and sear for 4-5 minutes, until the skin is crispy. Flip and cook for another 3-4 minutes, until cooked to your liking. Remove the salmon from the skillet and set aside.
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In the same skillet, add 1 tablespoon of the butter. Add the shrimp and cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp and set aside with the salmon.
3. Make the Garlic Butter Sauce:
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Pour in the chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon. This adds incredible flavor!
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Stir in the heavy cream, sun-dried tomatoes, and lemon juice. Bring the sauce to a gentle simmer and let it cook for 2-3 minutes to allow it to thicken slightly.
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Add the fresh spinach and parsley, stirring until the spinach has wilted, about 1-2 minutes. Season the sauce with salt and pepper to taste.
4. Assemble and Serve:
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Spoon a generous portion of creamy mashed potatoes onto each plate. Create a well in the center.
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Spoon some of the garlic butter sauce and spinach over the potatoes.
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Place a seared salmon fillet on top and arrange the shrimp around it.
✨ Serve immediately and enjoy your delicious creation!
