Salmon & Shrimp

By Coach Maria - Salus Nutritionist & Food Expert

I have a confession to make - I've never watched the Food Network.  Everyone that has watched the show, describes it as food porn.  And they are all  shocked when they hear that I have never seen one single episode.
By the look on their faces, I'm sure they are thinking something along the line - what is wrong with you?!  Aren't you into food?!

So.....I decided to see what the fuss was all about.  No, I didn't watch a show, but I did take a peek at their website and perused their articles and recipes - lots of good stuff! 

This recipe is an adaptation of another recipe I came across on their website. 

With a few little tweaks, this meal came out so tasty, even my picky eater said it was good - whoa!

Ingredients
serves 2

8oz. salmon fillets
1 lb jumbo shrimp, peeled & butterflied
3 tblsp kerrygold butter, softened
1/4 c + 3 tblsp EVOO
2 tblsp fresh parsley
1/4 c sun dried tomato halves
1 tblsp dried oregano
sea salt and pepper to taste

Preheat oven to 375F
Season salmon and shrimp with 3 tblsp EVOO, salt, pepper and dried oregano
Arrange on shallow pan lined with parchment paper and bake for 15-20 minutes (the shrimp will cook faster - check them after 10 minutes)

Make sun dried tomato butter:
Combine butter, 1/4 c EVOO, sun dried tomatoes and parsley in food processor and pulse until everything is incorporated
Season with salt and pepper if desired
Once salmon and shrimp are done, top with sun dried tomato butter

This meal goes well with a small side salad!