Salmon & Shrimp w/ Sun Dried Tomato Butter

Summer is officially here with temps hitting the 90′s this week and the symphony of household air conditioners can be heard around the neighborhood 24/7!

I saw this recipe a couple of weeks ago while watching Giada at Home on Food Network and with a little bit of tweaking, I knew it was perfect for tonight’s dinner. Sprouts has salmon on sale and some nice jumbo shrimp so I grabbed those as well.

Giada seared the salmon on a grill pan but I have been avoiding added heat at home so I baked it together with the butterflied jumbo shrimp in the oven instead. While that was cooking, I prepared the butter using sun dried tomatoes that I infused a few days ago with KEVOO. Kasandrinos makes one of the best EVOO that I have tasted and it’s definitely a notch above any grocery store brand!

infused

5.0 from 2 reviews

Salmon & Shrimp w/ Sun Dried Tomato Butter
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2- 8oz salmon fillets
  • 1 lb jumbo shrimp, peeled and butterflied
  • 3 tbsp kerrygold butter
  • ¼ cup + 3 tbsp EVOO
  • 2 tbsp fresh parsley
  • 4 pcs infused sun dried tomato halves
  • 1 tbsp dried oregano, crushed
  • salt and pepper to taste
Instructions
  1. Preheat oven to 375F.
  2. Season salmon and shrimp with 3 tbsp EVOO, salt, pepper and dried oregano.
  3. Arrange on a parchment lined pan and bake in the oven for 15 – 20 minutes until salmon flakes with a fork.
  4. The shrimp would cook faster so take it out of the oven at the 10 minute mark or until it turns opaque and pink.
  5. Meanwhile, prepare the butter by combining softened butter, ¼ cup EVOO, sun dried tomatoes and parsley in a food processor. Pulse until everything is well incorporated. Season with salt and pepper to taste.
  6. Once salmon and shrimp are cooked, serve it with the sun dried tomato butter.

 

sundried_tomato_butter

 

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