Cajun Salmon and Shrimp with Creamy Mashed Potatoes

Instructions

1. Prepare the mashed potatoes:
   Boil the peeled potato chunks in salted water for 15–20 minutes, or until tender when pierced with a fork. Drain well, then mash with butter and warm milk or cream until smooth and creamy. Adjust the consistency as needed, then season with salt and black pepper. Keep warm so the potatoes stay velvety when plated.
2. Cook the salmon:
   Pat the salmon fillets dry to ensure proper browning. Season both sides with Cajun seasoning, salt, and pepper. Heat the olive oil and butter in a skillet over medium-high heat until the butter melts and begins to sizzle. Place the salmon skin-side down and sear for 4–5 minutes until the skin becomes crisp. Flip and cook another 2–3 minutes until the salmon is golden and just cooked through. Remove from the skillet and let it rest while preparing the remaining components.
3. Sear the shrimp:
   Using the same skillet, melt the butter and add the minced garlic, sautéing for about 30 seconds until fragrant. Add the shrimp and season with Cajun seasoning. Cook for 1½–2 minutes per side until they turn pink and lightly charred at the edges. Finish with a squeeze of lemon juice before removing them from the pan.
4. Make the Cajun cream sauce:
   In the same skillet, melt the butter and sauté the minced garlic for 30 seconds. Pour in the heavy cream and let it simmer gently for 2–3 minutes. Add the Parmesan cheese and Cajun seasoning, stirring until the sauce becomes rich and velvety. Taste and adjust with salt and pepper. Return the cooked shrimp to the sauce, tossing gently so they are fully coated.
5. Assemble the dish:
   Spoon a generous mound of mashed potatoes onto each plate. Set a seared salmon fillet over the potatoes and arrange the shrimp alongside. Drizzle the warm Cajun cream sauce over the salmon and potatoes so it pools slightly on the plate. Garnish with freshly chopped parsley and a pinch of black pepper for added brightness.