Grilled Salmon & Shrimp over Herbed Rice

Ingredients:

For the Salmon & Shrimp:

2 salmon fillets (about 150g each), skin-on or skinless

200g large shrimp, peeled and deveined

1 tbsp olive oil

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp dried oregano

Salt and pepper to taste

Lemon slices, for serving

For the Herbed Rice:

1 cup basmati or jasmine rice

2 cups water or broth

1 tbsp butter or olive oil

1/4 cup chopped fresh herbs (parsley, dill, or cilantro)

Salt to taste

Instructions:

Marinate the Seafood:

In a bowl, coat salmon and shrimp with olive oil, smoked paprika, garlic powder, oregano, salt, and pepper. Let rest for 15 minutes.

Cook the Rice:

Rinse rice under cold water until clear. In a saucepan, bring water or broth to a boil. Add rice and salt. Cover, reduce heat, and simmer for 15 minutes or until fluffy. Stir in butter and chopped herbs.

Grill the Salmon:

Heat a grill pan over medium-high heat. Place salmon skin-side down. Grill 4–5 minutes per side, or until cooked through with grill marks.

Grill the Shrimp:

Add shrimp to the same pan. Grill 2 minutes per side until opaque and slightly charred.

Plate and Serve:

Spoon herbed rice onto plates. Place salmon and shrimp on top. Garnish with lemon slices and extra herbs.