Salmon & Shrimp Recipe

Prep and par-cook potatoes

Scrub the 2 potatoes and cut into 1-inch chunks. Place in a medium pot, cover with cold water by 1 inch, add 1/2 tsp salt, bring to a boil, then simmer 8–10 minutes until fork-tender but not falling apart. Drain and set aside.

Cook corn

While potatoes cook, remove husks from the 2 corn cobs. Bring a second pot of salted water to a boil and cook corn 6–8 minutes until tender. Remove corn and set aside to cool slightly, then cut each cob into 3–4 pieces if desired.

Slice the sausage lengthwise and then into 1-inch pieces. In a large skillet over medium-high heat, add 1 tablespoon olive oil. Add sausage pieces and cook 4–5 minutes until browned on both sides. Transfer sausage to a plate.

In the same skillet reduce heat to medium, add 1 tablespoon butter and the minced garlic. Sauté 30 seconds until fragrant, then add the par-cooked potatoes. Toss to coat, cook 4–5 minutes to develop a light crust, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Add sausage back to the skillet, keep warm.

Pat the salmon fillet dry and season both sides with 1 tsp Old Bay (or seafood seasoning), 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Drizzle 1 tablespoon olive oil over the salmon and rub the seasonings in.

Season the 0.5 lb shrimp with the remaining 1 tsp Old Bay and a pinch of smoked paprika.

Heat a nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon butter. Place salmon skin-side down and cook 4–5 minutes without moving to crisp the skin. Flip and cook 2–3 more minutes until salmon reaches desired doneness (about 125–130°F for medium-rare to medium). Transfer salmon to a warm plate and tent with foil.

In the same skillet reduce heat to medium, add the seasoned shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove shrimp and keep warm with the salmon.

Return the sausage and potatoes skillet to medium heat. Add the corn pieces and toss gently 1–2 minutes to warm through. Add remaining 1 tablespoon butter, squeeze half the lemon over the mix, and sprinkle chopped parsley. Taste and adjust salt and pepper.

Plate by placing potato, corn and sausage mixture as a base, top with the salmon fillet, and arrange shrimp alongside. Garnish with lemon wedges and a sprinkle of red pepper flakes if using.

Serve immediately while hot.