Salmon with Herb Shrimp Sauce Ww
Elevate your weeknight dinner with this luscious Salmon with Herb Shrimp Sauce. Perfectly pan-seared salmon fillets are topped with a rich, creamy sauce brimming with tender shrimp and aromatic fresh herbs like parsley and dill. Infused with garlic, a hint of lemon, and a touch of paprika for depth, this dish strikes the perfect balance between freshness and indulgence. The sauce, made with a velvety blend of stock, heavy cream, and butter, clings beautifully to the salmon, making every bite irresistibly flavorful. Ready in just 40 minutes, this easy yet elegant recipe is ideal for impressing guests or treating yourself to a restaurant-quality meal at home. Serve it with steamed vegetables, fluffy rice, or crusty bread to soak up every drop of the flavorful sauce.
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Recipe Information
Ingredients
- 4 6-ounce pieces salmon fillet
- 8 ounces raw shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 tablespoon all-purpose flour
- 1 cup chicken or seafood stock
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Pat the salmon fillets dry with a paper towel and season both sides with salt, black pepper, and paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the salmon fillets skin-side down and sear for 4-5 minutes per side until golden brown and cooked through. Remove the salmon from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the minced garlic and sauté for 1 minute until fragrant.
Sprinkle the flour over the garlic and stir well to create a roux. Cook for 1-2 minutes until the flour is lightly golden.
Slowly whisk in the chicken or seafood stock, ensuring no lumps remain. Let the mixture simmer for 2-3 minutes until slightly thickened.
Add the heavy cream to the skillet and mix well. Stir in the shrimp and cook for 3-4 minutes until pink and cooked through.
Reduce the heat to low and stir in the remaining 2 tablespoons of butter, parsley, dill, and lemon juice. Season with additional salt and pepper to taste if needed.
Return the salmon fillets to the skillet, spooning the shrimp sauce over the top. Let it warm through for 1-2 minutes.
Serve immediately, garnished with extra fresh herbs if desired, and paired with steamed vegetables or rice.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 861 mg | 37% | |
| Total Carbohydrate | 3.0 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 21.6 mcg | 108% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 782 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
