Ingredients:
For the Citrus Marinade:
2 tablespoons olive oil
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed lime juice
1 teaspoon orange zest
1 teaspoon lemon zest
1 teaspoon lime zest
3 cloves garlic, minced
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
½ teaspoon smoked paprika
½ teaspoon ground black pepper
½ teaspoon salt
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
½ teaspoon red pepper flakes (optional, for heat)
For the Salmon and Shrimp:
4 salmon fillets (about 6 oz each)
½ lb shrimp, peeled and deveined
1 tablespoon olive oil (for cooking)
Fresh parsley or cilantro for garnish
Lemon wedges for serving
Instructions:
Step 1: Prepare the Marinade
In a bowl, whisk together the olive oil, orange juice, lemon juice, lime juice, zests, garlic, honey, Dijon mustard, smoked paprika, black pepper, salt, thyme, and red pepper flakes.
Taste and adjust seasoning if needed.
Step 2: Marinate the Seafood
Place the salmon fillets and shrimp in a large resealable bag or shallow dish.
Pour the marinade over the seafood, making sure everything is well coated.
Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
Step 3: Cook the Salmon
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Remove the salmon from the marinade, letting the excess drip off.
Place the fillets skin-side down and cook for 4–5 minutes until the skin is crispy.
Flip and cook for another 3–4 minutes until the salmon is opaque and flaky.
Step 4: Cook the Shrimp
In the same skillet, add a bit more olive oil if needed.
Add the shrimp and cook for 1–2 minutes per side until they turn pink and opaque
Step 5: Serve
Arrange the salmon and shrimp on a plate.
Drizzle with any remaining citrus sauce from the pan.
Garnish with fresh parsley or cilantro and serve with lemon wedges.
Enjoy!