Cajun Salmon with Garlic Mash & Shrimp Veggie Medley

Begin by rubbing the salmon fillets with olive oil. This helps the seasoning adhere to the fish and ensures a crispy, flavorful crust when cooked.
Generously season the fillets with Cajun seasoning, paprika, and a pinch of salt. The Cajun seasoning adds a bold, spicy kick to the salmon, while the paprika provides depth and smokiness.
Heat a pan over medium-high heat. A non-stick skillet or cast-iron skillet works best for achieving a nice sear. Once the pan is hot, add a bit more olive oil to prevent the fish from sticking.
Cook the salmon for about 3-4 minutes per side, depending on the thickness of the fillets. The fish should be blackened on the outside and flake easily with a fork. You want the exterior to be crispy while keeping the interior moist and tender.
Once cooked, squeeze fresh lemon juice over the top of the salmon for a burst of acidity that balances the richness of the fish and spices.

To start, boil the peeled and cubed potatoes in salted water for about 12–15 minutes, or until they are soft and easily pierced with a fork. The salt in the water helps season the potatoes evenly as they cook.
Drain the potatoes well, then return them to the pot. Mash the potatoes with butter, minced garlic, milk or cream, salt, and black pepper. The butter and cream make the mash rich and smooth, while the garlic infuses the potatoes with a savory aroma.
Continue mashing until the potatoes are creamy and fluffy, adjusting the consistency with more milk or cream if necessary. The key to great mashed potatoes is ensuring they are smooth and light without being too heavy.

Heat olive oil in a pan over medium heat. Once the oil is hot, add the minced garlic and sauté until fragrant, about 1 minute. Be sure not to burn the garlic, as it can become bitter.
Add the broccoli florets, carrot slices, and bell pepper slices to the pan. Sauté the vegetables for about 5–7 minutes, or until they are tender but still slightly crisp. The goal is to retain the vibrant color and crunch of the vegetables while allowing them to soften.
Next, add the shrimp to the pan. Season with salt and pepper to taste. Cook the shrimp for 2–3 minutes, or until they turn pink and opaque. Shrimp cook quickly, so be careful not to overcook them.
Once the shrimp are cooked, sprinkle with chopped parsley for an extra pop of freshness and color. The parsley adds a slight herbal note that complements the shrimp and vegetables beautifully.