1 Salmon, 1/2 Shrimp + 2 Corn, 2 Potato, 1 Sausage Recipe

Prep produce and seafood

Rinse the salmon and pat dry with paper towels. Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Rinse shrimp, pat dry, and toss with 1 tsp Old Bay seasoning. Scrub potatoes and halve if large. Husk corn and cut in half if desired. Slice sausage into 1-inch pieces. Juice half the lemon and cut remaining half into wedges.

In a large pot, add 4 cups water, 1 tsp kosher salt, and bring to a brisk simmer over high heat. Add potatoes and simmer 8 minutes.

Add the corn halves and sausage pieces to the pot with the potatoes. Continue simmering until potatoes are fork-tender (total about 14–16 minutes from start). Adjust heat to maintain a gentle boil so corn cooks through and sausage heats. Use a slotted spoon to remove and keep warm when done.

While the potatoes finish, heat 1/2 tbs butter and 1/2 tbs olive oil in a medium skillet over medium-high heat. When shimmering, add shrimp in a single layer and sear 1–2 minutes per side until opaque and pink (internal temp ~120–125°F). Remove shrimp to a plate and cover to keep warm.

In the same skillet (wipe if necessary), add remaining 2 tbs butter and 1/2 tbs olive oil over medium heat. Add minced garlic and cook 20–30 seconds until fragrant. Place salmon fillet skin-side down and cook 4–5 minutes without moving to crisp the skin. Flip and cook another 2–4 minutes until the salmon reaches desired doneness (about 125–130°F for medium). Spoon pan juices and melted butter over the fillet while finishing. Squeeze half the lemon juice over the salmon just before removing from the pan.

Return cooked shrimp to the skillet with salmon pan juices for 30 seconds to rewarm and coat with butter and garlic. Remove from heat.

Toss the cooked potatoes, corn, and sausage gently with remaining lemon juice, chopped parsley, remaining Old Bay (about 1 tsp) and a pinch of black pepper to taste. If desired, melt additional 1 tbs butter and drizzle over the veggies and sausage for extra gloss.

Arrange the salmon fillet on a plate. Add a portion of the potatoes, two corn halves, sausage slices, and a spoonful of shrimp alongside. Garnish with extra parsley and lemon wedges. Serve immediately while hot.