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Creamy mashed potatoes served with garlic butter salmon and shrimp on a plate.

Creamy Mashed Potatoes with Garlic Butter Salmon and Shrimp

This delightful dish combines creamy mashed potatoes with savory garlic butter salmon and succulent shrimp, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Seafood
Calories: 600
Ingredients Method Notes

Ingredients
  

For the seafood
  • 4 pieces salmon fillets (6 oz each) Opt for high-quality, preferably wild-caught salmon.
  • 1 lb large shrimp, peeled and deveined Fresh shrimp should smell clean, not fishy.
  • 3 tbsp butter
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice Provides a bright flavor.
  • 1 tbsp parsley, chopped For garnish.
For the mashed potatoes
  • 2 lbs potatoes, peeled and cubed Russets or Yukon Golds are preferred.
  • 4 tbsp butter
  • 1/2 cup milk Dairy-free substitutes can be used.
  • Salt and pepper to taste
For the green beans
  • 1 lb fresh green beans, trimmed
  • 1 tbsp butter
  • Salt and pepper to taste
For serving
  • Lemon slices
  • Fresh parsley For garnish.

Method
 

Boil the Potatoes
  1. Place the cubed potatoes in a large pot with salted water. Boil until fork-tender, about 15-20 minutes.
Prepare the Salmon
  1. Pat the salmon fillets dry and season with paprika, garlic powder, salt, and black pepper. Sear in olive oil over medium-high heat for 4-5 minutes on each side.
Cook the Shrimp
  1. In another skillet, melt butter and sauté minced garlic until fragrant, about 30 seconds. Add shrimp and cook for 2-3 minutes on each side until pink.
Prepare Green Beans
  1. Steam or sauté the green beans in butter with salt and pepper until tender-crisp, about 4-5 minutes.
Mash the Potatoes
  1. Drain the potatoes and return to the pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy.
Plate the Dish
  1. Spoon mashed potatoes onto plates, top with shrimp and place the salmon alongside. Add green beans and garnish with lemon slices and parsley.

Notes

This dish can be stored in the refrigerator for up to 3 days. Reheat gentle to maintain texture.