Creamy Salmon and Shrimp Skillet with Asparagus

Instructions

1. 1. Season the salmon and shrimp: Pat both the salmon fillets and shrimp dry so the seasoning adheres well and browns evenly in the pan. Sprinkle them with the salt, black pepper, and paprika, coating all sides. This simple seasoning forms the foundation of the dish and helps build a flavorful crust during searing.
   2. Sear the salmon: Heat the olive oil in a wide skillet over medium heat until it shimmers. Place the salmon fillets into the pan and sear for 3–4 minutes on each side. They should develop a deep golden exterior while remaining moist and just cooked through in the center. Transfer the salmon to a plate and keep warm; resting prevents the fillets from flaking apart when added back to the sauce later.
   3. Sauté the shrimp: In the same skillet, add the butter. As it melts, swirl it to pick up the browned bits left from the salmon. Add the minced garlic and sauté briefly—around 20–30 seconds—until fragrant but not browned. Add the shrimp in a single layer and cook for 2–3 minutes, flipping once, until they turn pink and opaque. Remove and set them aside with the salmon.
   4. Deglaze with white wine: Pour the white wine into the skillet, allowing the liquid to bubble and release the fond stuck to the bottom. Use a wooden spoon to scrape those browned bits into the wine. Let the mixture reduce by about half; this concentrates the flavor and removes any sharp alcohol notes.
   5. Create the creamy sauce: Stir in the chicken or seafood broth, followed by the heavy cream. Add the dried thyme and remaining black pepper. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, stirring occasionally. The sauce will thicken slightly and become smooth and velvety.