Creamy Salmon and Shrimp with Red Caviar

Prepare Salmon and Shrimp

1. Pat salmon fillets and shrimp dry with paper towels. Season both sides of the salmon generously with salt and pepper. Season shrimp with a pinch of salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Once hot, place salmon fillets skin-side down (if applicable) and sear for 4-5 minutes until crispy. Flip and cook for another 3-4 minutes, or until cooked through and flakes easily. Remove salmon from skillet and set aside.
3. In the same skillet, add butter. Once melted, add shrimp and cook for 2-3 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove shrimp from skillet and set aside with the salmon.

Make Cream Sauce

1. Reduce heat to medium. Add minced garlic to the skillet and sauté for about 1 minute until fragrant. Do not burn.
2. Pour in the white wine and deglaze the pan, scraping any browned bits from the bottom. Let it simmer for 2-3 minutes, reducing slightly.
3. Stir in the heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
4. Remove from heat, then stir in the chopped fresh dill, parsley, and lemon juice. Taste and adjust seasoning with salt and pepper if needed.

Combine and Serve

1. Return the cooked salmon and shrimp to the skillet with the cream sauce. Gently spoon the sauce over the seafood, ensuring it's well coated.
2. Serve immediately. Garnish generously with red caviar on top of each salmon fillet and shrimp. Serve with your favorite side, such as rice, pasta, or steamed asparagus.