Ingredients
- 1 salmon fillet
- 12–15 large shrimp, peeled and deveined
- 2 cups cooked white rice
- 3 tbsp butter
- 3 tbsp olive oil
- 5 cloves garlic, minced
- 1 cup heavy cream
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp dried parsley
- ½ tsp cayenne pepper (optional, for spice)
- Salt and black pepper, to taste
- 1 tsp lemon juice
Instructions
- Prepare the rice
- Cook 2 cups of white rice according to package instructions and keep warm.
- Cook the salmon
- Pat the salmon fillet dry and season both sides with salt, pepper, paprika, and onion powder.
- In a skillet over medium heat, add 1 tbsp olive oil.
- Sear the salmon skin-side down (if it has skin) for 4–5 minutes, then flip and cook another 3–4 minutes until fully cooked.
- Remove from pan and set aside.
- Cook the shrimp
- In the same skillet, add 1 tbsp butter and 1 tbsp olive oil.
- Add shrimp, season with salt, pepper, and paprika.
- Sauté for 2–3 minutes per side until shrimp turn pink and opaque.
- Remove from pan and set aside with salmon.
- Make the garlic cream sauce
- In the same skillet, add remaining 1 tbsp butter and 2 tbsp olive oil.
- Add minced garlic and sauté for 1–2 minutes until fragrant (don’t burn!).
- Lower heat and stir in heavy cream, paprika, onion powder, parsley, cayenne (if using), salt, and pepper.
- Simmer gently for 3–4 minutes until the sauce thickens slightly.
- Stir in 1 tsp lemon juice at the end.
- Combine and serve
- Place cooked rice on plates.
- Top with salmon fillet and shrimp.
- Pour the garlic cream sauce over the seafood and rice.
- Garnish with extra parsley if desired.
Tips:
- You can swap white rice for brown rice or cauliflower rice for a lighter version.
- Adjust cayenne to control the heat.
- Make sure not to overcook the salmon or shrimp—they cook quickly.