Cajun Salmon and Shrimp with Creamy Mashed Potatoes Ingredients: For the salmon: 2 salmon fillets (about 180–200g each, skin-on) 1 tbsp olive oil 1 tbsp butter 1 tsp Cajun seasoning Salt and freshly ground black pepper For the shrimp: 200g large shrimp, peeled and deveined 1 tbsp butter ½ tsp Cajun seasoning 1 clove garlic, minced Squeeze of lemon juice For the Cajun cream sauce: 1 tbsp butter 2 cloves garlic, minced 250ml heavy cream 50g grated Parmesan cheese 1 tsp Cajun seasoning Salt and pepper to taste 1 tbsp chopped parsley (for garnish) For the mashed potatoes: 3 large potatoes, peeled and cut into chunks 3 tbsp butter 80ml warm milk or cream Salt and black pepper to taste Instructions: Prepare the mashed potatoes: Boil potatoes in salted water until tender, about 15–20 minutes. Drain and mash with butter and milk until smooth and creamy. Season with salt and pepper to taste, then keep warm. Cook the salmon: 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 salmon skin-side down for 4–5 minutes until crispy, then flip and cook another 2–3 minutes until golden and just cooked through. Remove from the pan and set aside. Sear the shrimp: In the same skillet, melt butter. Add minced garlic and sauté for 30 seconds. Add shrimp, season with Cajun spice, and cook for 1½–2 minutes per side until pink and slightly charred. Squeeze lemon juice over and remove from heat. Make the Cajun cream sauce: In the same pan, melt butter and sauté garlic for 30 seconds. Pour in heavy cream and simmer gently for 2–3 minutes. Stir in Parmesan cheese and Cajun seasoning until the sauce becomes rich and velvety. Season with salt and pepper, then return the shrimp to the sauce to coat. Assemble the dish: Spoon a generous serving of mashed potatoes onto a white plate. Place the seared salmon fillet on top and arrange the shrimp alongside. Drizzle the Cajun cream sauce over the salmon and potatoes. Garnish with freshly chopped parsley and a pinch of black pepper. A restaurant-style Cajun seafood entrée — crispy salmon, buttery shrimp, and silky mashed potatoes drenched in a spicy, creamy Cajun sauce — bold, comforting, and irresistibly elegant.

 Cajun Salmon and Shrimp with Creamy Mashed Potatoes

Ingredients:

For the salmon:

2 salmon fillets (about 180–200g each, skin-on)

1 tbsp olive oil

1 tbsp butter

1 tsp Cajun seasoning

Salt and freshly ground black pepper

For the shrimp:

200g large shrimp, peeled and deveined

1 tbsp butter

½ tsp Cajun seasoning

1 clove garlic, minced

Squeeze of lemon juice

For the Cajun cream sauce:

1 tbsp butter

2 cloves garlic, minced

250ml heavy cream

50g grated Parmesan cheese

1 tsp Cajun seasoning

Salt and pepper to taste

1 tbsp chopped parsley (for garnish)

For the mashed potatoes:

3 large potatoes, peeled and cut into chunks

3 tbsp butter

80ml warm milk or cream

Salt and black pepper to taste

Instructions:

Prepare the mashed potatoes:

Boil potatoes in salted water until tender, about 15–20 minutes.

Drain and mash with butter and milk until smooth and creamy.

Season with salt and pepper to taste, then keep warm.

Cook the salmon:

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 salmon skin-side down for 4–5 minutes until crispy, then flip and cook another 2–3 minutes until golden and just cooked through.

Remove from the pan and set aside.

Sear the shrimp:

In the same skillet, melt butter.

Add minced garlic and sauté for 30 seconds.

Add shrimp, season with Cajun spice, and cook for 1½–2 minutes per side until pink and slightly charred.

Squeeze lemon juice over and remove from heat.

Make the Cajun cream sauce:

In the same pan, melt butter and sauté garlic for 30 seconds.

Pour in heavy cream and simmer gently for 2–3 minutes.

Stir in Parmesan cheese and Cajun seasoning until the sauce becomes rich and velvety.

Season with salt and pepper, then return the shrimp to the sauce to coat.

Assemble the dish:

Spoon a generous serving of mashed potatoes onto a white plate.

Place the seared salmon fillet on top and arrange the shrimp alongside.

Drizzle the Cajun cream sauce over the salmon and potatoes.

Garnish with freshly chopped parsley and a pinch of black pepper.

A restaurant-style Cajun seafood entrée — crispy salmon, buttery shrimp, and silky mashed potatoes drenched in a spicy, creamy Cajun sauce — bold, comforting, and irresistibly elegant.