Tuscan Salmon and Shrimp on Mashed Potatoes

Ingredients:

For the protein:

2 salmon fillets (skinless)

8–10 large shrimp (peeled & deveined)

Salt & pepper

Paprika (optional, for extra flavor)

Olive oil or butter

For the Tuscan cream sauce:

2 tbsp butter

4 cloves garlic, minced

1 small shallot or onion, finely chopped

1 cup heavy cream

½ cup grated Parmesan cheese

½ cup sun-dried tomatoes (chopped, oil-packed preferred)

1 cup baby spinach (or more if desired)

¼ tsp red pepper flakes (optional for a kick)

Salt & pepper to taste

Splash of white wine or chicken broth (optional)

For the mashed potatoes:

4 large Yukon Gold or Russet potatoes

½ cup heavy cream or milk

¼ cup butter

Salt to taste

Optional: roasted garlic, sour cream, or cream cheese for extra richness

 

Instructions:

1. Prepare the mashed potatoes:

Peel and cube potatoes. Boil in salted water until fork-tender (~15 minutes).

Drain and mash with butter and cream. Season to taste. Set aside and keep warm.

2. Cook the salmon and shrimp:

Pat salmon and shrimp dry, season with salt, pepper, and a little paprika.

In a skillet over medium heat, sear salmon (skin-side down if applicable) for ~4 minutes per side until golden and cooked through. Remove and set aside.

Sear shrimp in the same pan for 1–2 minutes per side. Remove and set aside.

3. Make the Tuscan sauce:

In the same skillet, melt butter and sauté garlic and shallots until fragrant.

Add sun-dried tomatoes and cook for another minute.

Deglaze with wine or broth if using.

Pour in heavy cream, simmer gently, then stir in Parmesan until melted and smooth.

Add spinach and cook until wilted. Season with salt, pepper, and red pepper flakes.

Return salmon and shrimp to the sauce, spoon sauce over them, and simmer for 1–2 minutes to heat through.

4. Assemble:

Spoon a bed of mashed potatoes onto each plate.

Top with salmon and shrimp.

Drizzle generous amounts of Tuscan sauce over everything.

Garnish with extra Parmesan or fresh herbs (parsley or basil).