Boil potatoes in salted water until tender, about 15–20 minutes.

Drain and return to the pot. Mash with butter and milk. Season with salt and pepper. Keep warm.

2. Cook the Salmon & Shrimp:

Heat olive oil in a skillet over medium-high heat. Season salmon and shrimp with salt and pepper.

Sear salmon, skin-side down first, for 4–5 minutes per side (depending on thickness). Remove and set aside.

In the same skillet, melt butter and sauté garlic until fragrant. Add shrimp and cook 2–3 minutes per side until pink and opaque.

Stir in lemon juice, zest, and parsley. Drizzle the garlic lemon butter over salmon and shrimp.

3. Sauté the Green Beans:

Heat olive oil or butter in a skillet over medium heat. Add garlic and cook 30 seconds.

Add green beans and sauté for 4–5 minutes until tender-crisp. Season with salt, pepper, and a squeeze of lemon if desired.

4. Serve:

Plate a generous scoop of rustic mashed potatoes. Top with the salmon fillet and shrimp.

Arrange green beans alongside and drizzle any remaining lemon garlic butter over the top.

Tips & Variations:

Substitute green beans with asparagus or broccoli for variety.

For extra richness, add a spoonful of sour cream to the mashed potatoes.

Garnish with fresh dill or chives for a fragrant, colorful finish.