Creamy Garlic Butter Salmon with Spinach Parmesan Sauce & Garlic Shrimp

This restaurant-style Creamy Garlic Butter Salmon with Shrimp is rich, flavorful, and surprisingly easy to make at home. Perfectly seared salmon fillets are topped with a creamy spinach Parmesan sauce and finished with juicy garlic butter shrimp. The combination of flaky salmon, tender shrimp, and velvety garlic cream sauce creates a luxurious meal that’s perfect for family dinners or special occasions. Serve it with mashed potatoes, rice, roasted vegetables, or crusty bread to soak up every drop of the delicious sauce.

Ingredients

For the Salmon

4 salmon fillets (6 oz each)
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon Italian seasoning
Salt and black pepper, to taste

For the Garlic Shrimp

12–16 large shrimp, peeled and deveined
1 tablespoon butter
2 garlic cloves, minced
Salt and pepper to taste
½ teaspoon paprika

For the Creamy Spinach Parmesan Sauce

2 tablespoons butter
4 garlic cloves, minced
1 small shallot, finely diced (optional)
2 cups fresh spinach, chopped
1 cup heavy cream
½ cup chicken broth
¾ cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1 teaspoon lemon juice

For Garnish

Fresh parsley, chopped
Lemon slices

Instructions

Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, paprika, and Italian seasoning.
Heat olive oil and butter in a large skillet over medium-high heat. Place the salmon skin-side down (if using skin-on) and cook for 4–5 minutes. Flip carefully and cook another 3–4 minutes until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, melt 1 tablespoon butter. Add the shrimp, garlic, paprika, salt, and pepper. Cook for 1–2 minutes per side until pink and opaque. Transfer the shrimp to a plate.
Reduce the heat to medium. Add butter and minced garlic to the skillet. Sauté for about 30 seconds until fragrant. Stir in the diced shallot and cook for another minute.
Add the chopped spinach and cook until wilted, about 2 minutes.
Pour in the chicken broth and heavy cream, stirring continuously. Bring the mixture to a gentle simmer.
Stir in the Parmesan cheese until completely melted and the sauce becomes smooth and creamy. Season with Italian seasoning, red pepper flakes (if using), salt, black pepper, and lemon juice. Simmer for 3–5 minutes until slightly thickened.
Return the salmon fillets to the skillet and spoon the creamy spinach sauce over each fillet. Let everything warm together for about 2 minutes.
Arrange the cooked shrimp on top of each salmon fillet and garnish generously with fresh parsley.
Serve immediately with lemon wedges alongside mashed potatoes, steamed vegetables, buttered pasta, or fluffy rice.

Tips & Notes

Use fresh salmon whenever possible for the best flavor and texture.
Do not overcook the shrimp—they only need a couple of minutes.
Freshly grated Parmesan melts much better than pre-shredded cheese.
If the sauce becomes too thick, add a splash of chicken broth or cream.
Add mushrooms or sun-dried tomatoes for extra flavor.
For a lighter version, substitute half-and-half for the heavy cream, though the sauce will be slightly less rich.

Q&A

Can I use frozen salmon?
Yes. Thaw it completely and pat it dry before seasoning.

Can I make this ahead of time?
The sauce can be made a day ahead, but cook the salmon and shrimp fresh for the best texture.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to prevent the cream sauce from separating.

Can I use another fish?
Absolutely. Cod, halibut, trout, or tilapia also work well with this creamy garlic sauce.

Servings & Nutrition

Servings: 4

Approximate Nutrition (per serving):

Calories: 690
Protein: 49g
Carbohydrates: 7g
Fat: 50g
Saturated Fat: 22g
Fiber: 2g
Sugar: 2g
Sodium: 690mg