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| Servings |
Ingredients
- 2-3 tablespoons avocado oil or extra virgin olive oil
- 4 6 ounce salmon fillets, patted dry with paper towels
- 12 jumbo raw shrimp, washed, peeled with the tail left on (optional)
- kosher salt
- pepper
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, cut in half
- 1/4 cup fresh basil leaves, chopped or julienned
- 2/3 cup half and half
- 1/4 cup freshly grates Parmesan cheese
- 1 lemon, sliced into wedges
Ingredients
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Instructions
- In a large skillet over medium-high heat, heat oil. Pat salmon dry and season all over with salt and pepper. Add salmon skin side up and cook until golden brown, about 6 minutes. With a spatula, flip salmon over and cook 2 minutes more. (When salmon is done, you can leave the skin on or remove.)Transfer cooked salmon to a plate. Add shrimp to the skillet and cook until pink, about 3 minutes. Remove shrimp to the plate. Add butter to the hot skillet. When butter has melted, stir in garlic and cook for 1 minute. Add cherry tomatoes and basil, stirring to combine. Add half and half and Parmesan and stir well. Simmer for 2-3 minutes or until sauce thickens. Return salmon and shrimp back to skillet and spoon sauce over the top of fish. Simmer for 2-3 minutes more. Garnish with more herbs and lemon wedges. Serve with rice if desired.
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