Shrimp & Salmon with Dill Cream Sauce

Made with hormone & antibiotic free, sockeye salmon, seasoned with gluten-free seasoned pink Himalayan salt placed in air fryer at 390° for 12 minutes. Remove & squeeze fresh lemon on top then add copious amounts of fresh shrimp sautéed in avocado oil, & then add cream sauce.

Cream sauce is made with 4 tablespoons of @foragerproject dairy free organic sour cream, 1/4 cup of organic vegetable broth, & 1 heaping tablespoon of Vegan soy free mayonnaise & mix together thoroughly adding half a cup of fresh dill and continue mixing. Place on top of shrimp & salmon & then garnished with more fresh dill. Enjoy💛