Boil the potatoes in salted water until tender.
Drain and mash with butter and hot milk or cream until smooth and creamy.
Season with salt and pepper to taste. Keep warm.
2. Cook the Salmon
Pat salmon fillets dry and season with Cajun seasoning, salt, and pepper.
Heat olive oil and butter in a skillet over medium heat.
Fry salmon, skin-side down, for 4–5 minutes until crispy, then flip and cook another 2–3 minutes.
Remove from skillet and set aside.
3. Prepare the Shrimp
In the same skillet, melt butter and sauté minced garlic for 30 seconds.
Add shrimp, season with Cajun seasoning, and cook 1.5–2 minutes per side until pink and lightly charred.
Squeeze in lemon juice and remove from heat.
4. Make the Cajun Cream Sauce
In the same skillet, melt butter and sauté garlic for 30 seconds.
Pour in heavy cream and simmer 2–3 minutes.
Stir in Parmesan cheese and Cajun seasoning until smooth and rich.
Season with salt and pepper, then return the shrimp to coat in the sauce.
5. Assemble the Dish
Place a generous portion of mashed potatoes on each plate.
Lay the salmon fillet on top or beside the mashed potatoes.
Spoon the creamy Cajun shrimp and sauce over the salmon and potatoes.
Garnish with chopped parsley and serve immediately.
