Tuscan Salmon and Shrimp on Mashed Potatoes Ingredients:
For the mashed potatoes:
2 lbs (900g) potatoes (Yukon Gold or Russets), peeled and cubed
½ cup heavy cream
Salt & pepper to taste
Optional: 2 tbsp cream cheese or sour cream for extra creaminess
For the Tuscan salmon and shrimp:
2 salmon fillets (skinless or skin-on, your preference)
½ lb (225g) shrimp, peeled and deveined
Salt & peppe
2 tbsp olive oil
Creamy Tuscan sauce:
3–4 cloves garlic, minced
1 small shallot or ¼ onion, finely diced
½ cup sun-dried tomatoes, chopped
1 cup heavy cream
⅓ cup grated Parmesan cheese
2 cups fresh spinach
1 tsp Italian seasoning
Pinch of red pepper flakes (optional)
Salt and pepper, to taste
Fresh basil or parsley for garnish
Instructions:
1. Make the mashed potatoes:
Boil the cubed potatoes in salted water until fork-tender (15–20 minutes).
Drain and mash with butter, heavy cream, and optional cream cheese.
Season with salt and pepper. Keep warm.
2. Cook the salmon:
Season salmon with salt, pepper, and a little Italian seasoning.
Heat olive oil and butter in a large skillet over medium heat.
Sear salmon for 4–5 minutes per side, depending on thickness. Remove and set aside.
3. Cook the shrimp
In the same pan, add a little more oil if needed.
Season shrimp with salt and pepper, then cook 1–2 minutes per side until just pink.
Remove and set aside with the salmon.
4. Make the Tuscan cream sauce:
In the same pan, sauté garlic and shallots for 1–2 minutes.
Add sun-dried tomatoes, cook for another minute.
Pour in heavy cream and bring to a gentle simmer.
Stir in Parmesan, Italian seasoning, red pepper flakes, salt, and pepper.
Add spinach and cook until wilted.
Return salmon and shrimp to the pan. Spoon sauce over and let everything warm through for 2–3 minutes.
5. Plate the dish:
Scoop mashed potatoes onto the plate
Place salmon on top, shrimp around it.
Spoon over the creamy Tuscan sauce.
Garnish with chopped parsley or basil.
Tips:
You can add a splash of white wine or chicken broth to the sauce for depth.
Want extra flavor? Deglaze the pan with a bit of wine after cooking the shrimp.