Cajun Shrimp and Salmon with Garlic Cream Sauce, Mashed Potatoes, and Green Beans

For The Cajun Shrimp And Salmon

• 4 large shrimp, peeled and deveined
• 2 salmon fillets, about 6 ounces each
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• 1 tablespoon butter

For The Garlic Cream Sauce

• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ¼ cup chicken broth
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika

For The Mashed Potatoes

• 4 medium russet potatoes, peeled and cut into chunks
• ½ cup milk
• ¼ cup butter
• Salt and pepper to taste

For The Green Beans

• 1 pound fresh green beans, trimmed
• 2 tablespoons butter
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes, optional
• Salt and pepper to taste

Step 1: Prepare The Mashed Potatoes

Add the peeled and chopped potatoes to a large pot of salted water. Bring to a boil and cook for 15 to 20 minutes until fork tender.

Drain the potatoes and return them to the pot. Mash until smooth. Add butter and milk while mashing. Season with salt and pepper. Cover and keep warm.

I like to do this first because warm mashed potatoes make plating so much easier later.

Step 2: Cook The Cajun Shrimp And Salmon

Pat the shrimp and salmon dry. Sprinkle Cajun seasoning generously on both sides.

Heat olive oil in a large skillet over medium high heat. Cook shrimp for 2 to 3 minutes per side until pink and opaque. Remove and set aside.

In the same skillet, melt butter. Add salmon, skin side down if using skin. Cook 4 to 5 minutes per side until it flakes easily with a fork. Remove and set aside with shrimp.

Do not overcrowd the pan. That is how you get that golden crust instead of steamed fish.

Step 3: Make The Garlic Cream Sauce

In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant.

Stir in heavy cream, chicken broth, Dijon mustard, salt, pepper, and smoked paprika. Let it simmer for 4 to 5 minutes until slightly thickened.

Taste and adjust seasoning. If the sauce gets too thick, add a splash more broth.

Return the shrimp and salmon to the skillet. Spoon the sauce over the top and simmer together for 2 to 3 minutes.

This is where the magic happens. The sauce soaks into the seafood and every bite becomes rich and bold.

Step 4: Cook The Green Beans

Boil green beans in salted water for 3 to 4 minutes until tender crisp. Drain.

In a skillet, melt butter over medium heat. Add garlic and red pepper flakes. Cook 1 to 2 minutes.

Add green beans and sauté 3 to 4 minutes until lightly caramelized. Season with salt and pepper.