Ingredients
→ Salmon & Shrimp
2 salmon fillets
12–16 large shrimp, peeled and deveined
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 tsp Cajun seasoning
1 tsp paprika
½ tsp Italian seasoning
½ tsp black pepper
½ tsp salt
1 tbsp fresh parsley, chopped
→ Garlic Cream Sauce
2 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
½ tsp Italian seasoning
¼ tsp black pepper
1 tbsp fresh parsley, chopped
1 tsp lemon juice
→ Mashed Potatoes
2 lb potatoes, peeled and cubed
3 tbsp butter
½ cup milk or heavy cream
Salt and black pepper to taste
2 cloves roasted or sautéed garlic, optional
Steps
Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain and mash with butter, warm milk or cream, salt, pepper, and garlic. Keep warm.
Pat the salmon and shrimp dry. Season with Cajun seasoning, paprika, Italian seasoning, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Cook salmon for 4–5 minutes per side, depending on thickness, until golden and cooked through. Remove and set aside.
Add butter and shrimp to the same skillet. Cook for about 2–3 minutes per side until pink and lightly browned. Add minced garlic and cook for another 30 seconds. Remove shrimp and set aside.
Add butter and garlic to the skillet. Cook for 30–60 seconds. Pour in chicken broth and heavy cream. Stir and simmer for 2–3 minutes.
Stir in Parmesan, Italian seasoning, black pepper, parsley, and lemon juice. Simmer gently until creamy and slightly thickened.
Spoon mashed potatoes onto plates. Place a salmon fillet on top, add the shrimp, and generously pour the garlic Parmesan cream sauce over everything.
Finish with fresh parsley and a light sprinkle of Cajun seasoning.
Required Tools
- Large skillet
- Potato masher or fork
- Large pot for boiling potatoes