Lemon Buttered Shrimp and Salmon
Prep Time: 5 minutes
Cook Time: 8-12 minutes
12 large shrimp, deveined, tail-on optional
6 oz. wild salmon fillet
1 tablespoon olive oil
2 lemons, zest and juice
Fine sea salt
2-3 tablespoons butter
3-4 Fresh thyme sprigs, optional
Devein your shrimp if they are not already, and remove the tails if you wish.
Place the skillet over medium heat and add 1 tablespoon butter to melt.
While the pan is heating and the butter is melting sprinkle the salmon and shrimp all over with 1 tablespoon olive oil, zest from both lemons, and fine sea salt. Squeeze with juice from half a lemon.
When the butter has melted add the salmon, and the fresh thyme sprigs if using, to the skillet and sautéed for 3-4 minutes, or until the salmon has cooked through and turned opaque at least half way up.
Flip the salmon over and add in all the shrimp. Add in the remaining 2 tablespoons butter and the remaining lemon juice from 1 1/2 lemons. Stir to combine.
Cook the salmon on the second side for 3-4 minutes, or until just cooked through. Cook the shrimp for 1-2 minutes per side or until just opaque and they start to curl more.
Serve on a bed of herbed quinoa or rice.