Go Back

Creamy Mashed Potatoes With Garlic Butter Salmon And Shrimp

A delightful dish that pairs creamy mashed potatoes with garlic butter salmon and shrimp, bringing comfort and elegance to your dinner table.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Salmon and Shrimp
  • 4 fillets salmon fillets (6 oz each) Ensure salmon is fresh.
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 lb large shrimp, peeled and deveined Choose shrimp that are bright and slightly firm.
  • 3 tbsp butter For garlic butter shrimp.
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1 tbsp parsley, chopped
For the Mashed Potatoes
  • 2 lbs potatoes, peeled and cubed Starchy varieties like Russets or Yukon Gold are best.
  • 4 tbsp butter
  • 1/2 cup milk Consider using almond milk for a dairy-free version.
  • Salt and pepper to taste Salt and pepper to taste
For the Green Beans
  • 1 lb fresh green beans, trimmed
  • 1 tbsp butter
  • Salt and pepper to taste Salt and pepper to taste
Garnishes
  • 1 slices Lemon slices
  • to taste Fresh parsley

Method
 

Preparation of Ingredients
  1. Boil the cubed potatoes in salted water until fork-tender, about 15–20 minutes.
  2. Prepare the salmon by patting it dry, seasoning with paprika, garlic powder, salt, and pepper.
Cooking
  1. Heat olive oil in a skillet over medium-high heat and sear the salmon for 4–5 minutes on each side.
  2. In another skillet, melt the butter and sauté the minced garlic until fragrant, then add the shrimp and cook for 2–3 minutes on each side until pink.
  3. In a separate pan, cook the green beans with butter, salt, and pepper until tender-crisp, about 4–5 minutes.
Final Steps
  1. Drain the potatoes and mash them with butter, milk, salt, and pepper until creamy.
  2. Serve the mashed potatoes topped with shrimp and salmon, alongside green beans, garnished with lemon slices and parsley.

Notes

For a restaurant-quality texture, consider using a ricer for the potatoes. Store leftovers in an airtight container for 3–4 days in the fridge.