Creamy Salmon and Shrimp Skillet with Asparagus

1. Add the vegetables: Place the trimmed asparagus and halved cherry tomatoes directly into the simmering sauce. Cook for 4–5 minutes, stirring occasionally, until the asparagus is tender yet still bright green and the tomatoes soften slightly without losing their shape.
2. Return the seafood: Nestle the salmon fillets and shrimp back into the skillet, spooning some of the warm sauce over the tops. Let everything simmer together for about 2 minutes so the flavors meld without overcooking the seafood.
3. Finish and serve: Sprinkle the chopped parsley over the dish for a fresh, herbal finish. Serve immediately with lemon wedges, allowing each person to add a squeeze of brightness to cut through the richness of the sauce.

Notes

• Do not overcook the salmon or shrimp; both dry out quickly. Add them back only at the end to rewarm.
• If the sauce becomes too thick, add a splash of broth to loosen it before serving.
• This dish pairs beautifully with rice, mashed potatoes, or crusty bread to soak up the creamy sauce.