Honey Garlic Salmon & Shrimp over Garlic Butter Rice
Ingredients:
For the Salmon & Shrimp:
2 salmon fillets (skin on or off)
½ lb (225g) large shrimp, peeled and deveined
2 tbsp butter
2 tbsp olive oil
4 cloves garlic, minced
3 tbsp honey
2 tbsp soy sauce
1 tbsp fresh lemon juice
½ tsp smoked paprika
½ tsp salt
½ tsp black pepper
1 tbsp fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
For the Garlic Butter Rice:
1 cup jasmine rice
2 cups chicken broth
2 tbsp butter
3 cloves garlic, minced
½ tsp salt
½ tsp black pepper
2 tbsp fresh parsley, chopped
Directions:
Cook the Garlic Butter Rice:
In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add jasmine rice and stir to coat. Pour in chicken broth, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
Once cooked, fluff with a fork and stir in chopped parsley. Set aside.
Prepare the Honey Garlic Sauce:
In a small bowl, whisk together honey, soy sauce, lemon juice, smoked paprika, salt, and black pepper.
Cook the Salmon & Shrimp:
Heat olive oil and butter in a large skillet over medium-high heat.
Add salmon fillets, skin-side down, and cook for 4-5 minutes per side until golden and flaky. Remove and set aside.
In the same skillet, add shrimp and minced garlic. Sauté for 2 minutes until shrimp turn pink.
Pour in the honey garlic sauce and simmer for another 2-3 minutes until thickened and shrimp are coated.
Assemble & Serve:
Serve the honey garlic salmon and shrimp over the garlic butter rice.
Drizzle extra sauce from the pan over the top, garnish with parsley, and serve with lemon wedges.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 550 kcal per serving | Servings: 4
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