Garlic Butter Salmon & Shrimp Plate

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This elegant garlic butter salmon and shrimp plate is the kind of dinner that feels restaurant-quality yet comes together in under an hour.

I love how the crispy-edged salmon contrasts with those perfectly seared shrimp, all swimming in a silky garlic butter sauce that makes you want to soak up every last drop.

The creamy mashed potato base catches all that golden sauce, while bright broccoli and earthy mushrooms add texture and nutrition without stealing the spotlight.

This is the meal I make when I want to impress someone or just treat myself to something special on a weeknight.

Ingredients

• 2 salmon fillets
• 10 shrimp, peeled and deveined
• 4 large potatoes, peeled and chopped
• 2 cups broccoli florets
• 1 cup mushrooms, sliced
• 3 tbsp butter
• 3 garlic cloves, minced
• 1/2 cup heavy cream
• 1 tbsp olive oil
• Salt and black pepper to taste
• 1 tsp paprika
• Fresh parsley, chopped

Step 1: Prepare the Mashed Potatoes

• 4 large potatoes, peeled and chopped
• 1 tbsp butter
• 1/4 cup heavy cream
• Salt and black pepper to taste

I like to get the potatoes going first since they take the longest. Place chopped potatoes in a pot of salted boiling water and cook until they’re fork-tender, about 15 to 20 minutes. I find that cutting them into similar-sized pieces helps them cook evenly.

Drain the potatoes well and return them to the pot. I tend to mash them with butter and heavy cream until they reach that creamy, smooth consistency that’s perfect for catching all the garlic butter sauce.

Step 2: Season and Sear the Salmon

• 2 salmon fillets
• 1 tsp paprika
• Salt and black pepper to taste
• 1/2 tbsp olive oil

While the potatoes are cooking, I pat the salmon fillets dry with a paper towel. This step is crucial because moisture prevents that beautiful golden crust from forming.

I season both sides generously with paprika, salt, and pepper. Then I heat a skillet over medium-high heat with olive oil until it shimmers.

I place the salmon skin-side up and let it sear for 4 to 5 minutes without moving it. The skin gets crispy and the flesh starts to cook through beautifully from that initial sear.

Step 3: Cook the Shrimp and Mushrooms

• 10 shrimp, peeled and deveined
• 1 cup mushrooms, sliced
• 2 tbsp butter
• 3 garlic cloves, minced
• Salt and black pepper to taste

In another skillet, I melt butter over medium-high heat and add my sliced mushrooms. I like to cook them until they’re golden and have released their moisture, about 5 minutes.

Then I add minced garlic and cook for about 30 seconds until it’s fragrant. This is where the magic starts happening with those incredible aromas.

I push the mushrooms to the side and add the shrimp to the pan with a pinch of salt and pepper. I tend to cook them for about 2 to 3 minutes per side until they’re pink and just cooked through, not overcooked.

Step 4: Build the Garlic Butter Sauce

• 1 tbsp butter
• 1/4 cup heavy cream
• Salt and black pepper to taste
• Fresh parsley, chopped

With the shrimp and mushrooms cooked, I add the remaining butter and heavy cream to that same skillet. I find that combining these creates the most luxurious, silky sauce.

I let it simmer for 2 to 3 minutes, stirring gently to incorporate everything. I taste and adjust seasoning as needed, then stir in fresh parsley for color and freshness.

Step 5: Sear the Broccoli

• 2 cups broccoli florets
• 1/2 tbsp olive oil
• Salt and black pepper to taste

In a third skillet, I heat olive oil and add the broccoli florets. I like to cook them over medium-high heat for 5 to 7 minutes, stirring occasionally, until they get some golden char on the edges.

I season with salt and pepper. The slight caramelization makes the broccoli taste so much better than steamed.

Step 6: Plate and Finish

Now comes the fun part. I spoon creamy mashed potatoes onto the center of each plate.

I nestle a salmon fillet on top, then arrange the garlic butter shrimp and mushrooms around it. I drizzle some of that gorgeous sauce over everything.

I add the charred broccoli florets to the side and garnish the whole plate with fresh parsley. This is the moment where it looks absolutely restaurant-worthy.

Storage Instructions

Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days. The components are best enjoyed fresh, though the mashed potatoes and vegetables hold up well.

Freeze: I don’t recommend freezing this dish as the seafood texture changes when thawed and the sauce can separate.

Reheat: If you have leftovers, gently warm them in a skillet over low heat with a splash of cream or broth to restore the sauce’s silky consistency.

What to Serve With This Garlic Butter Salmon & Shrimp Plate

• A crisp Sauvignon Blanc or Pinot Grigio pairs beautifully with the rich seafood and garlic butter sauce.
• A simple green salad with lemon vinaigrette cuts through the richness and adds freshness.
• Crusty bread is essential for soaking up every drop of that amazing sauce.
• Roasted asparagus or green beans work as an alternative to broccoli if you prefer.

Estimated Nutrition

• Calories: 580
• Protein: 48g
• Fat: 28g
• Carbohydrates: 38g

(Estimated per serving, without optional ingredients)

Garlic Butter Salmon & Shrimp Plate

An elegant, restaurant-quality dinner featuring pan-seared salmon and garlic butter shrimp served over creamy mashed potatoes with sautéed broccoli and mushrooms. This complete meal comes together in under an hour and tastes like you spent all day cooking.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 2 servings

Calories: 580

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Mashed Potatoes

• 4 large potatoes peeled and chopped
• 1 tbsp butter
• 1/4 cup heavy cream
• Salt and black pepper to taste

For the Salmon

• 2 salmon fillets
• 1 tsp paprika
• Salt and black pepper to taste
• 1/2 tbsp olive oil

For the Shrimp and Mushrooms

• 10 shrimp peeled and deveined
• 1 cup mushrooms sliced
• 2 tbsp butter
• 3 garlic cloves minced
• Salt and black pepper to taste

For the Garlic Butter Sauce

• 1 tbsp butter
• 1/4 cup heavy cream
• Fresh parsley chopped

For the Broccoli

• 2 cups broccoli florets
• 1/2 tbsp olive oil
• Salt and black pepper to taste

Method

 

Instructions

1. Place chopped potatoes in a pot of salted boiling water and cook until fork-tender, about 15 to 20 minutes. Drain well and return to the pot. Mash with butter and heavy cream until smooth and creamy. Season with salt and pepper.
2. Pat salmon fillets dry with a paper towel. Season both sides with paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Place salmon skin-side up and sear for 4 to 5 minutes without moving.
3. In another skillet, melt butter over medium-high heat and add sliced mushrooms. Cook until golden, about 5 minutes. Add minced garlic and cook for 30 seconds. Push mushrooms to the side, add shrimp with salt and pepper, and cook 2 to 3 minutes per side until pink.
4. Add remaining butter and heavy cream to the skillet with the shrimp and mushrooms. Simmer for 2 to 3 minutes, stirring gently. Taste and adjust seasoning. Stir in fresh parsley.
5. In a third skillet, heat olive oil and add broccoli florets. Cook over medium-high heat for 5 to 7 minutes, stirring occasionally, until golden char appears on edges. Season with salt and pepper.
6. Spoon creamy mashed potatoes onto each plate. Nestle salmon fillet on top. Arrange garlic butter shrimp and mushrooms around it. Drizzle sauce over everything. Add charred broccoli to the side. Garnish with fresh parsley.

Nutrition

Calories: 580kcalCarbohydrates: 38gProtein: 48gFat: 28gSodium: 520mgFiber: 6gSugar: 3g

Notes

Make sure to pat the salmon dry before searing for a crispy skin. Don't overcook the shrimp or they'll become tough. All three components can be cooked simultaneously in different skillets to save time. Serve immediately for best results.

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