Shrimp & Salmon with Dill Cream Sauce 🌿

1. Season sockeye salmon with gluten-free seasoned pink Himalayan salt. 
2. Place salmon in an air fryer at 390°F for 12 minutes. 
3. Remove salmon from the air fryer and squeeze fresh lemon on top. 
4. Sauté copious amounts of fresh shrimp in avocado oil until cooked. 
5. For the cream sauce, combine 4 tablespoons of @foragerproject dairy free organic sour cream, 1/4 cup of organic vegetable broth, and 1 heaping tablespoon of Vegan soy free mayonnaise in a bowl and mix thoroughly. 
6. Add half a cup of fresh dill to the cream sauce and continue mixing. 
7. Place the prepared cream sauce on top of the cooked shrimp and salmon. 
8. Garnish with more fresh dill. 
9. Enjoy!