Creamy Lemon Garlic Salmon & Shrimp And Creamed Asparagus

When I saw this recipe on Facebook, every word of the title appealed to me and I knew we needed to try it especially since we love salmon and I still had shrimp in the freezer that I wanted to use.  There was no link to another site so I just did a copy and paste of the recipe but changed the salmon amounts.  Since Cindy wanted to cook again, she took over the kitchen and followed the recipe as written.  

At Cindy’s request, the fish came beautifully packaged from the store.

Creamy Lemon Garlic Salmon & Shrimp

Ingredients :

3 salmon pieces

½ lb. shrimp, peeled & deveined

3 tbsp butter

3 cloves garlic, minced

1 cup heavy cream

½ cup chicken broth

1 tbsp lemon juice

1 lemon, sliced

1 tbsp olive oil

Salt & black pepper to taste

½ tsp paprika

2 tbsp fresh parsley, chopped

Directions:

Season salmon and shrimp with salt, pepper, and paprika.

Heat olive oil in a pan and sear salmon until golden and flaky, remove and keep warm.

In the same pan, cook shrimp until pink, remove and keep warm.

Add butter and garlic, then pour in cream, broth, and lemon juice, simmering into a creamy dreamy sauce.

Return salmon and shrimp to the pan, spoon sauce over, top with lemon slices and parsley for a fresh herb finish and best gourmet seafood presentation.

Creamed Asparagus

We had some fresh picked asparagus and opted to cream it for our side dish.  I looked at several online recipes and ended up making my own.

Ingredients:

18 oz of trimmed asparagus, cut into 2” pieces

2 tbsp butter

2 tbsp flour

1 tsp minced garlic

2 cups whole milk

Fresh grated parmesan

S&P

Directions:

In a sauce pan with a steamer basket, season the asparagus with S&P and cook until just tender.

Remove the asparagus from the pan and dump the water.

Return over medium heat and melt the butter.

Add the flour and garlic and make a blond roux.

Slowly stir in the milk to make the sauce.

Stir in the asparagus and cook a couple of minutes until rewarmed.

Taste and adjust seasoning – remember that Parmesan will add saltiness.

Plate and top with fresh grated Parmesan.

The Verdict:

The meal turned out very good and we all enjoyed it.  The one negative was that the sauce for the fish needed a thickener for our taste so I would add some flour with the butter and garlic and make a roux before adding the liquid.  Thanks Cindy for a delicious meal.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

4/24/25 meal date