Shrimp and salmon in a creamy wine parmesan sauce

Warm olive oil and garlic in the sauce pot until it sizzles and the garlic is fragrant.

Pat the shelled, deveined shrimp dry on paper towel. Season the shrimp and salmon fillets on both sides with salt and pepper.

Add the halved cherry tomatoes, a few bits of basil, a little parsley, salt and pepper to the garlic and saute a few minutes until the tomatoes break down.

In a very hot skillet, sear the shrimp and then the salmon in batches so they do not steam; they finish cooking in the sauce.

Add the white wine to the sauce and reduce by half.

Add the heavy cream, season with a tiny bit of salt, and hold on low.

Sear the salmon about two minutes per side.

Grate the parmesan and stir it into the sauce.

Add the shrimp and toss, making a bed of shrimp, and place the seared salmon on top.

Cover and let bubble together three to five minutes to meld without overcooking. Chop more herbs over, cut the heat and serve with rice pilaf and green beans.