When you want a high-protein, low-carb meal that feels luxurious yet comes together in a single skillet session, this Garlic Butter Pan-Seared Salmon with Sautéed Shrimp & Mixed Vegetables hits every mark. Combining flaky, golden-browned salmon with plump, seasoned shrimp and colorful sautéed veggies, this plate is as nourishing as it is appetizing.
The secret to bringing this entire plate to life is utilizing the rich, savory garlic butter drippings in the pan to cook both the seafood and the fresh vegetables. The broccoli, sliced carrots, and cauliflower florets soak up all the aromatic herb garlic seasonings, becoming perfectly tender-crisp.
Serve this complete dinner hot with a extra squeeze of fresh lemon juice for a restaurant-style meal right at your kitchen table!
Why You’ll Love This Recipe
- Double the Protein: Pairs pan-seared salmon with juicy sautéed shrimp for a ultimate seafood combination.
- Loaded with Veggies: Crisp broccoli florets, sliced carrots, and cauliflower provide color, fiber, and essential nutrients.
- Naturally Low-Carb & Keto-Friendly: A satisfying meal packed with healthy fats and lean protein without heavy carbs.
- Quick 25-Minute Cooking: Simple pan-searing techniques keep prep time short and cleanup effortless.
Ingredient Notes
- Salmon Fillets: Fresh, skin-on or skinless salmon fillets (around 6 ounces each). Patting dry ensures a golden-brown crust.
- Raw Shrimp: Medium or large shrimp, peeled and deveined with tails removed for easy eating.
- Vegetable Trio: Fresh broccoli florets, sliced carrot rounds, and cauliflower pieces.
- Garlic Butter Base: Unsalted butter and plenty of freshly minced garlic cloves.
- Lemon Juice: Brightens the rich seafood and sautéed vegetables.
- Herb Seasoning: Italian seasoning, dried dill, garlic powder, onion powder, salt, and black pepper.
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Step-by-Step Instructions
- Prep Seafood: Pat 2 salmon fillets and 1/2 lb of peeled, deveined shrimp dry with paper towels. Season both with 1 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, salt, and freshly ground black pepper.
- Pan-Sear Salmon: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add salmon fillets and sear for 4 minutes until golden-brown. Flip and cook for another 2 to 3 minutes until flaky. Transfer salmon to a plate.
- Sauté the Shrimp: In the same skillet, add 1/2 tablespoon of butter and the seasoned shrimp. Sauté over medium-high heat for 1.5 to 2 minutes per side until pink and cooked through. Transfer to the plate with the salmon.
- Steam & Sauté Vegetables: Add 1 tablespoon of butter and 3 minced garlic cloves to the pan. Add 1.5 cups broccoli florets, 1/2 cup sliced carrots, and 1/2 cup cauliflower florets. Add 2 tablespoons of water or broth, cover with a lid, and steam for 3 minutes.
- Season the Veggies: Uncover the skillet and sauté the vegetables for another 3 to 4 minutes until tender-crisp and lightly browned, soaking up the pan drippings. Season with dried dill, salt, and pepper.
- Combine Seafood and Veggies: Fold the cooked shrimp into the sautéed vegetables so they are evenly mixed.
- Plate and Serve: Spoon a generous portion of the shrimp and mixed vegetable stir-fry onto one side of the plate. Lay the golden pan-seared salmon fillet directly alongside it and serve hot with fresh lemon wedges.Tip: Steaming the vegetables covered for 3 minutes ensures the dense carrots and broccoli soften properly before getting a quick sauté in the garlic butter drippings.
Nutrition Snapshot
- Calories: ~480 kcal
- Protein: 44g
- Carbohydrates: 12g
- Fat: 28g
(Note: These values are approximate estimates based on standard ingredient calculations per serving.)
Storage & Reheating
Store leftover salmon, shrimp, and sautéed vegetables together in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a non-stick skillet over low heat with a small splash of water or butter for 3 to 4 minutes until warmed through, keeping the seafood from overcooking.
Budget Note
Making this dual-protein seafood and vegetable plate at home costs around $6.50 to $8.50 per serving, providing high-end nutrition at a fraction of restaurant costs.
Recipe Variations
- Spicy Garlic Cajun Twist: Use Cajun seasoning instead of Italian herbs for both the seafood and vegetables to give the dish a spicy kick.
- Teriyaki Glazed Seafood: Drizzle a quick homemade teriyaki glaze over the finished salmon and veggies for a sweet and savory profile.
- Adding Green Beans & Zucchini: Feel free to swap or add sliced zucchini or snap peas to the vegetable mix based on what you have in season.
Frequently Asked Questions
Can I use frozen vegetables for this recipe? Fresh vegetables yield the best tender-crisp texture, but frozen broccoli, carrots, and cauliflower work too—just thaw and drain excess water thoroughly before sautéing.
How do I prevent the shrimp from becoming rubbery? Shrimp cooks very quickly! Remove them from the pan as soon as they turn completely pink and form a soft ‘C’ shape.
Related Recipes
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- Creamy Tuscan Garlic Butter Shrimp Soup — Plump shrimp in a rich garlic cream broth with toasted bread.
- Pan-Seared Salmon with Creamy Spinach Tomato Tagliatelle — Seared salmon served with rich cream pasta.