Salmon, Shrimp with Lemony Asparagus



2 medium salmon fillets, cut into 4 pieces.

1/2 pound Shrimp of choice.

4 bunches of asparagus, rinsed and trimmed.

2 teaspoon olive oil

4 teaspoons minced garlic,

1/2 cup low-sodium vegetable broth (or white wine).

1/2 stick butter

2 tablespoon hot sauce, (optional)

Juice of 1/2 lemon

2 tablespoon minced parsley (or cilantro).

Crushed red chili pepper flakes, (optional)

Slices of lemon, for garnish

2 Avocados, diced

3 corn tortillas for strips

Chopped fresh cilantro and red pepper flakes (Optional)


Season salmon with salt and pepper, then let sit while you prepare the asparagus.

Rinse shrimp and drain then set aside with the salmon.

Trim the ends of the asparagus, then blanch them in boiling water for 2 to 3 minutes then set in ice water to stop cooking.

This way they will cook faster and evenly in the frypan.

You can skip this step if you have very thin asparagus. Drain and set aside.

Heat olive oil in a large cast iron pan on medium low heat.

Cook salmon on both sides until golden brown.

Remove the salmon fillets from the pan, cover and set aside.

Put shrimp into pan and warm on medium for 4 minutes, turn after 2 minutes.

Remove shrimp, cover and set aside.

In the same pan on medium heat, add garlic then pour in broth (or wine).

Bring to a simmer, add butter, lemon juice, hot sauce, parsley, then quick stir to combine.

Add asparagus and toss for 2 minutes to cook.

Add salmon, shrimp and reheat for 1 minute.

To serve, plate asparagus, salmon and shrimp, then garnish with parsley, crushed chili pepper and lemon slices then serve. Enjoy!


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