Salmon and Shrimp with Cajun Cream Sauce: A Spicy, Luxurious Seafood Delight

Season the salmon and shrimp: Pat the salmon fillets dry with a paper towel. Season both the salmon and shrimp with salt, black pepper, and Cajun seasoning.
Cook the salmon: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the salmon fillets, skin-side down, and cook for about 4-5 minutes on each side, or until cooked through and golden brown. Remove the salmon from the skillet and set aside.
Cook the shrimp: In the same skillet, add the remaining tablespoon of olive oil. Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside with the salmon.
Step 2: Make the Cajun Cream Sauce
Sauté the aromatics: In the same skillet, melt the butter over medium heat. Add the chopped onion and cook for about 2 minutes, or until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the liquids and seasonings: Pour in the chicken broth and bring the mixture to a simmer. Stir in the heavy cream, Dijon mustard, smoked paprika, cayenne pepper (if using), and an additional pinch of Cajun seasoning. Simmer for 3-4 minutes until the sauce thickens slightly.
Taste and adjust: Taste the sauce and adjust the seasoning with more salt, pepper, or Cajun seasoning, if needed.
Step 3: Combine and Serve
Return the seafood to the skillet: Place the salmon and shrimp back into the skillet with the sauce. Spoon the sauce over the seafood and cook for an additional 2-3 minutes to heat everything through.
Garnish and serve: Remove the skillet from heat and sprinkle with fresh chopped parsley. Serve immediately with your favorite side dishes, like rice, mashed potatoes, or sautéed vegetables.
Serving and Storage Tips