Can I use frozen salmon and shrimp for this recipe?

Yes, you can use frozen salmon and shrimp, but ensure they are fully thawed before cooking. Pat them dry thoroughly to get a good sear and prevent excess moisture from interfering with the lemon butter sauce.

What are some good substitutions if I don't like green beans?

If green beans aren't your favorite, feel free to substitute them with other quick-cooking vegetables like asparagus, broccoli florets, or even spinach. Simply adjust cooking times as needed.

How can I make the mashed potatoes extra creamy?

To achieve extra creamy mashed potatoes, use warm heavy cream or milk, and add a touch more butter or even a dollop of cream cheese or sour cream while mashing. Using a potato ricer can also help create a smoother texture.

Is this recipe suitable for meal prep?

This recipe can be suitable for meal prep. Store the salmon, shrimp, potatoes, and green beans in separate airtight containers in the refrigerator for up to 3 days. Reheat gently to maintain the quality of the seafood and vegetables.

Lemon Butter Salmon & Shrimp with Garlic Mashed Potatoes: An Easy One-Pan Dinner

Name: Lemon Butter Salmon & Shrimp with Garlic Mashed Potatoes & Sautéed Green Beans
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Seafood
Ingredients: 1 salmon fillet (~6 oz); 6–8 large shrimp, peeled & deveined; 2 tbsp butter; 1 tbsp olive oil; 2 garlic cloves, minced; 1 lemon, thinly sliced (plus extra for juice); 1 tbsp chopped parsley; Salt & black pepper, to taste; 1/2 tsp paprika (optional for color); 2 large russet or red potatoes, peeled and diced; 2 tbsp butter; 1/4 cup heavy cream or milk; 2 cloves garlic, minced; Salt & pepper, to taste; Optional: chopped parsley or chives for garnish; 1 cup fresh green beans, trimmed; 1 tbsp olive oil or butter; 1 garlic clove, minced; Salt & pepper, to taste

Description

An exquisite one-pan seafood dinner featuring flaky lemon butter salmon and succulent shrimp, perfectly paired with creamy garlic mashed potatoes and crisp sautéed green beans.

Ingredients

Scale

1 salmon fillet (~6 oz)
6–8 large shrimp, peeled & deveined
2 tbsp butter
1 tbsp olive oil
2 garlic cloves, minced
1 lemon, thinly sliced (plus extra for juice)
1 tbsp chopped parsley
Salt & black pepper, to taste
1/2 tsp paprika (optional for color)
2 large russet or red potatoes, peeled and diced
2 tbsp butter
1/4 cup heavy cream or milk
2 cloves garlic, minced
Salt & pepper, to taste
Optional: chopped parsley or chives for garnish
1 cup fresh green beans, trimmed
1 tbsp olive oil or butter
1 garlic clove, minced
Salt & pepper, to taste

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Instructions

Step 1: Prep the Potatoes: Boil diced potatoes in salted water for about 15–20 minutes until fork-tender. Drain and mash with butter, garlic, cream, salt, and pepper. Set aside and keep warm.
Step 2: Cook the Green Beans: In a skillet, heat oil or butter over medium heat. Add green beans and sauté for 5–7 minutes until crisp-tender. Add garlic in the last 2 minutes. Season to taste.
Step 3: Sear the Salmon: Season salmon with salt, pepper, and paprika. Heat olive oil in a skillet over medium-high heat. Add salmon skin-side down and sear 4–5 minutes. Flip and cook another 3–4 minutes. Remove and set aside.
Step 4: Cook the Shrimp & Sauce: In the same pan, melt butter and add garlic and lemon slices. Sauté for 1–2 minutes. Add shrimp and cook for 2–3 minutes per side until pink and cooked through. Squeeze in fresh lemon juice and sprinkle with parsley.
Step 5: Assemble & Serve: Plate mashed potatoes with shrimp draped on top, salmon with lemon slices, and green beans on the side. Drizzle remaining lemon butter sauce over everything. Garnish with fresh herbs.

Notes

For best results, use fresh seafood. Adjust garlic and lemon to your taste preferences. This meal can easily be scaled up for more servings.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Pan-Searing & Sautéing
Cuisine: Seafood

Nutrition

Serving Size: 1 generous plate
Calories: 750-850 kcal
Sugar: 5g
Sodium: 800mg
Fat: 45g
Saturated Fat: 20g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 60g
Cholesterol: 250mg