Blackened Salmon Topped with Cajun Cream Sauce with Shrimp

In a skillet, melt 1 tablespoon of butter over medium heat. Add the red and green bell peppers, onion, and celery. Sauté until the vegetables soften, about 4-5 minutes.
Add the minced garlic and Cajun seasoning. Stir well and cook for 1-2 minutes, until the garlic is fragrant.
Stir in the flour and cook, stirring constantly, until the roux thickens to your liking (about 2 minutes).
Slowly add the chicken broth and heavy cream, stirring to combine. Bring to a simmer and let it cook for 3-4 minutes until thickened.
Add the grated parmesan cheese, black pepper, and garlic powder to taste. Stir well until the cheese is melted and the sauce is creamy.
In a separate pan, cook the shrimp in butter over medium heat until they turn pink (about 3-4 minutes). Once cooked, add the shrimp to the sauce or place them on top when plating.
Prepare the Blackened Salmon:

Pat the salmon fillets dry with a paper towel. Drizzle olive oil on both sides of the fillets.
Generously rub blackening seasoning, garlic powder, and onion powder on both sides of the salmon.
Heat 2 tablespoons of butter in a cast-iron skillet over medium-high heat until the pan is hot.
Place the salmon fillets in the skillet and sear for 3-4 minutes on each side, or until the salmon is cooked through and has a crispy, blackened crust.
Assemble the Dish:

Plate the blackened salmon fillets.
Pour the Cajun cream sauce over the salmon, and top with the cooked shrimp.
Garnish with extra Cajun seasoning or fresh herbs if desired.
Serving and Storage Tips: