Directions
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Boil the potatoes in salted water until tender, about 15–20 minutes. Drain and mash with butter and milk until smooth. Season with salt and pepper, then keep warm.
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Pat the salmon fillets dry and season with Cajun seasoning, salt, and pepper. Heat olive oil and butter in a skillet over medium-high heat. Sear the salmon, skin-side down, for 4–5 minutes until crispy, then flip and cook another 2–3 minutes until golden. Remove from the pan and set aside.
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In the same skillet, melt some butter, add garlic, and sauté for 30 seconds until fragrant. Add the shrimp, season with Cajun spice, and cook for 1.5–2 minutes per side until pink and cooked through. Squeeze lemon juice over the shrimp, then remove from heat.
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In the same pan, melt more butter, sauté garlic for another 30 seconds, and add heavy cream. Let it simmer for 2–3 minutes. Stir in Parmesan cheese and more Cajun seasoning to taste. Add the sautéed shrimp back to the pan to coat in the creamy sauce.
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To serve, plate the mashed potatoes and top with salmon. Arrange the shrimp alongside and drizzle the Cajun cream sauce over both. Garnish with fresh parsley before serving.
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