When I want to impress someone at the dinner table, this is the dish I make.
Juicy salmon fillets seared to golden perfection, plump shrimp tossed in garlic and spices, all bathed in a silky cheddar cream sauce that makes you want to lick the plate.
It looks fancy enough for date night, but honestly it comes together in about 30 minutes on a busy weeknight.
The best part? Every element on the plate works together, from the fluffy white rice soaking up that dreamy sauce to the broccoli adding a bright, fresh contrast.
Why You Will Love This Creamy Garlic Salmon & Shrimp Plate
Ingredients
- 2 salmon fillets, best juicy salmon dinner
- 8 large shrimp, peeled and deveined, easy seafood favorite
- 2 cups cooked white rice, perfect dinner base
- 2 cups broccoli florets, healthy veggie side
- 2 tbsp olive oil, healthy cooking essential
- 3 garlic cloves, minced, big flavor booster
- 2 tbsp butter
- 1 cup heavy cream
- 1 cup shredded cheddar cheese, creamy cheesy upgrade
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
Step 1: Prepare Your Proteins and Vegetables
- 2 salmon fillets
- 8 large shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
I like to get everything prepped and seasoned before I heat up the pan, because once you start cooking seafood, it moves fast.
Pat both salmon fillets dry with a paper towel, then sprinkle them generously with half the paprika, half the Italian seasoning, a pinch of salt, and black pepper on both sides.
Do the same with the shrimp, tossing them in a bowl with the remaining paprika, Italian seasoning, salt, and pepper.
Set the broccoli florets aside, ready to steam or blanch.
Step 2: Sear the Salmon and Shrimp
- 2 tbsp olive oil
- Seasoned salmon and shrimp from Step 1
I find that getting a good sear on both proteins is what makes this dish feel truly restaurant-quality.
Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
Place the salmon fillets skin-side down in the pan and sear for 4-5 minutes without moving them, until the skin is golden and crispy.
Flip the salmon and cook for another 2-3 minutes until the flesh is cooked through and flakes easily.
Transfer the salmon to a clean plate.
In the same skillet, add the seasoned shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and opaque.
Remove the shrimp and set aside with the salmon.
Step 3: Cook the Broccoli
- 2 cups broccoli florets
While the proteins are cooking, I tend to steam or blanch the broccoli so it stays bright green and tender-crisp.
Bring a pot of salted water to a boil and add the broccoli florets.
Cook for 3-4 minutes until the florets are fork-tender but still vibrant, then drain and set aside.
Step 4: Make the Creamy Garlic Sauce
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
This is where the magic happens, and honestly this sauce is so good you might want to make a double batch.
In the same skillet you used for the proteins, melt the butter over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to avoid burning it.
Pour in the heavy cream and stir well, bringing it to a gentle simmer.
Reduce the heat to medium-low and slowly add the shredded cheddar cheese, stirring constantly until it melts completely and the sauce becomes smooth and creamy.
Taste and adjust seasonings if needed.
Step 5: Plate and Serve
- Cooked white rice from ingredients
- Seared salmon and shrimp
- Steamed broccoli
- Creamy garlic sauce
Now comes my favorite part, bringing it all together on the plate.
Divide the cooked white rice between serving plates, creating a bed for everything else.
Place one salmon fillet on each plate and arrange 4 shrimp alongside it.
Add a portion of the steamed broccoli to each plate.
Pour the warm creamy garlic sauce generously over the salmon, shrimp, and broccoli, letting it pool over the rice.
Serve immediately while everything is still warm.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The salmon and shrimp will stay moist and the sauce will keep its creaminess.
Freeze: I do not recommend freezing this dish because the texture of the cooked salmon and shrimp can become mushy after thawing.
Reheat: Warm leftovers gently in a skillet over low heat for 3-4 minutes, or in the microwave on 50% power for 2-3 minutes, stirring occasionally to heat evenly.
What to Serve With This Creamy Garlic Salmon & Shrimp Plate
- A crisp white wine like Sauvignon Blanc or Pinot Grigio to cut through the richness of the cream sauce.
- A simple green salad with lemon vinaigrette to add brightness and balance.
- Crusty bread or garlic bread to soak up every last drop of that incredible sauce.
- Roasted asparagus or green beans as an alternative to the broccoli if you want to switch things up.
Estimated Nutrition
- Calories: 680
- Protein: 52g
- Fat: 38g
- Carbohydrates: 32g
(Estimated per serving, without optional ingredients)
Creamy Garlic Salmon & Shrimp Plate
Ingredients
Method
- Pat both salmon fillets dry with a paper towel and sprinkle them generously with half the paprika, half the Italian seasoning, a pinch of salt, and black pepper on both sides. Toss the shrimp in a bowl with the remaining paprika, Italian seasoning, salt, and pepper. Set the broccoli florets aside, ready to steam or blanch.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. Place the salmon fillets skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip and cook for another 2-3 minutes until the flesh is cooked through. Transfer to a clean plate. In the same skillet, add the shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and opaque. Remove and set aside with the salmon.
- Bring a pot of salted water to a boil and add the broccoli florets. Cook for 3-4 minutes until the florets are fork-tender but still vibrant, then drain and set aside.
- In the same skillet you used for the proteins, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly. Pour in the heavy cream and stir well, bringing it to a gentle simmer. Reduce heat to medium-low and slowly add the shredded cheddar cheese, stirring constantly until it melts completely and the sauce becomes smooth and creamy. Taste and adjust seasonings if needed.
- Divide the cooked white rice between serving plates, creating a bed for everything else. Place one salmon fillet on each plate and arrange 4 shrimp alongside it. Add a portion of the steamed broccoli to each plate. Pour the warm creamy garlic sauce generously over the salmon, shrimp, and broccoli, letting it pool over the rice. Serve immediately while everything is still warm.
