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Honey Garlic Salmon & Shrimp Plate

A delicious seafood dish featuring tender salmon and shrimp glazed with a sweet and savory honey-garlic sauce, served alongside mashed potatoes and vibrant vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 420
Ingredients Method Notes

Ingredients
  

Seafood
  • 2 fillets salmon fillets Choose bright-colored fillets with a slight sheen.
  • 12 large shrimp, peeled and deveined Fresh shrimp should be firm and smell like the ocean.
Sides
  • 4 cups mashed potatoes Can substitute with cauliflower mash for a lighter version.
  • 1 cup green beans Best boiled or steamed until vibrant.
  • 2 cobs corn, cut into chunks Cook alongside green beans.
Glaze
  • 3 tbsp butter Dairy-free alternative can be used.
  • 3 cloves garlic, minced Fresh garlic adds the best flavor.
  • 3 tbsp honey Sweetness balances the dish.
  • 2 tbsp soy sauce Use gluten-free soy sauce if needed.
  • 1 tbsp lemon juice Freshly squeezed is preferred.
  • 1 tsp paprika Adds color and flavor.
  • 1 tsp onion powder Enhances the savory taste.
  • 1/2 tsp black pepper Adjust to taste.
  • 1/2 tsp salt Enhances overall flavor.
  • 1 tbsp parsley, chopped For garnish.

Method
 

Preparation
  1. Season the salmon and shrimp with paprika, onion powder, salt, and pepper.
  2. In a pan over medium heat, melt the butter and stir in the minced garlic, honey, soy sauce, and lemon juice to make the glaze.
Cooking
  1. Sear the salmon for about 4-5 minutes per side until fork-tender.
  2. Add the shrimp and cook for 2-3 minutes until they turn golden.
  3. Boil or steam the green beans and corn until vibrant in color.
Serving
  1. Arrange the mashed potatoes in the center of the plate, then add the salmon, shrimp, green beans, and corn.
  2. Drizzle the glaze over the top and garnish with chopped parsley.

Notes

For enhanced flavor, marinate the seafood in the glaze for 15-30 minutes before cooking. Serve with garlic bread and a fresh salad. This dish can be stored in the fridge for up to 3 days and frozen for 2 months.