Salmon is one of my favorite types of fish. It's what I always turn to when I want something quick and healthy, and full of protein and vitamins. Over the years, I have made it numerous ways, but this recipe is one of my favorites for dinner. It's a recipe your whole family will love.

Ingredients

• 4 fillets of salmon (I like to use skin on)
• 16 oz jumbo shrimp (peeled and deveined)
• 2 tbsp Old Bay
• 2 tbsp garlic and herb seasoning
• Salt & pepper to season
• 4 tbsp Olive Oil    
• 2 tbsp butter    
• 1 tsp minced garlic    
• 1 small yellow onion diced    
• 10 oz cherry tomatoes (sliced in half)    
• 8 oz baby bella mushrooms    
• 3 cups baby spinach    
• 1 1/2 cups heavy cream    
• Salt & pepper to taste    
• 1/2 cup fresh grated Parmesan cheese    
• 1 tbsp fresh parsley chopped     

Directions

1. Rinse, pat dry, and season salmon filets and shrimp with Old Bay, garlic and herb seasoning, and a pinch of salt and pepper.
2. Heat 3 tbsp of olive oil over medium high heat in the D3 Stainless Steel 6 Qt. Mother of All Pans.
3. Sear salmon filets, flesh side down first for 5 minutes on each side or until cooked to your liking. Remove from pan, set aside.
4. Add 1 tbsp oil to pan, cook shrimp turning after 2 minutes. Cook for another 2 minutes. Remove from pan set aside.
5. Melt butter in the remaining juices. Add onion and fry until translucent about a minute, then add garlic and fry until fragrant, about one minute.
6. Add in tomatoes and mushrooms and cook about 5 minutes.  Add spinach and cook another minute.
7. Reduce heat to low, add the heavy cream, and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
8. Add parmesan cheese. Allow sauce to simmer for another minute until cheese melts through the sauce.
9. Add the salmon and shrimp back into the pan, allow to simmer a few minutes.
10. Sprinkle with parsley, and spoon sauce over each filet. Enjoy!

Pro Tip

Remove salmon from fridge about 15 minutes before cooking. This is also delicious served over your favorite pasta or rice.

RECIPE BY

Jackie – All-Clad employee

Busy wife and Mom of three who loves to cook for her family.