Season & Sear the Salmon – Pat salmon fillets dry and season with salt and black pepper. Heat olive oil in a large skillet over medium heat. Cook salmon skin-side down for 4–5 minutes, then flip and cook for another 3 minutes. Remove from the pan and set aside.
Sauté the Shrimp – In the same skillet, add butter and shrimp. Cook for 2 minutes per side until pink and opaque. Remove and set aside with the salmon.
Make the Creamy Garlic Sauce – Lower the heat and add minced garlic and red pepper flakes to the skillet. Sauté for about 30 seconds until fragrant. Pour in the heavy cream and Parmesan cheese, stirring until smooth and slightly thickened.
Combine Everything – Return the salmon and shrimp to the skillet, spooning the creamy garlic sauce over the seafood. Simmer for 2 minutes to let the flavors meld.
Garnish & Serve – Squeeze fresh lemon juice over the dish and sprinkle with chopped parsley. Serve hot with your favorite side.
Serving and Storage Tips
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