Salmon and Shrimp Delight

Salmon and Shrimp Delight for four combines pan-fried salmon and succulent shrimp with vibrant, tender-crisp seasonal vegetables. It’s a visually stunning, flavourful dish that’s perfect for a shared family meal or entertaining guests. Quick to prepare, it takes just 40 minutes from start to finish for a satisfying and elegant dinner.

Prep Time 20

Cook Time 20

Total Time 40

Servings People

Ingredients

4 medium salmon fillets
400 g raw shrimp peeled and deveined
1 tbsp olive oil
1 tbsp unsalted butter
2 cups asparagus trimmed and cut into pieces
2 cups baby carrots sliced thinly
2 cups red bell peppers and green sliced
2 cups sugar snap peas trimmed
salt to taste
black pepper to taste
Fresh parsley or dill
1 large lemon wedges

Instructions

Heat half the oil in a large frying pan over medium-high heat.
1 tbsp olive oil
Add the carrots first, then asparagus, bell peppers, and sugar snap peas.
2 cups asparagus, 2 cups baby carrots, 2 cups red bell peppers, 2 cups sugar snap peas
Pan-fry until tender-crisp and slightly caramelised, about 6–7 minutes. Season lightly with salt and pepper, then remove from the pan and set aside.
salt, black pepper
In the same pan, heat the remaining oil and butter if using.
1 tbsp unsalted butter
Season the salmon fillets with salt and pepper. Place them skin-side down and cook for 4–5 minutes until golden and crispy. Flip carefully and cook another 3–4 minutes until just cooked through.
4 medium salmon fillets
Remove and let rest for a minute.
Quickly fry the shrimp in the same pan for 1–2 minutes per side, until pink and cooked through.
400 g raw shrimp
Season lightly with salt and pepper.
salt, black pepper
Place the cooked vegetables on a serving plate.
Arrange the salmon fillets on top and scatter the shrimp around.
Garnish with fresh herbs and serve with lemon wedges.
Fresh parsley, 1 large lemon

Nutrition