Cajun Salmon and Shrimp with Mashed Potatoes and Creamy Vegetables

Instructions

Step 1. Place the potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.

Step 2. In a small bowl, combine the paprika, garlic powder, onion powder, thyme, salt, black pepper, and cayenne pepper. Rub the mixture over the salmon fillets.

Step 3. Toss the shrimp with olive oil, paprika, garlic powder, salt, and black pepper.

Step 4. Heat olive oil in a large skillet over medium-high heat. Cook the salmon for 4–5 minutes per side until nicely browned and cooked through. Remove and keep warm.

Step 5. In the same skillet, cook the shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside.

Step 6. Drain the potatoes and return them to the pot. Add butter, warm milk, salt, and pepper. Mash until smooth and creamy.

Step 7. Steam the broccoli for 4–5 minutes until tender-crisp.

Step 8. Melt butter in a skillet over medium heat. Add the zucchini and cook for 3–4 minutes until slightly softened.

Step 9. Add garlic, heavy cream, Parmesan cheese, salt, pepper, and red pepper flakes. Stir in the broccoli and cook for 2–3 minutes until coated in the creamy sauce.

Step 10. For the cream sauce, melt butter in a saucepan. Add garlic and cook for 30 seconds. Stir in the chicken broth, heavy cream, and Cajun seasoning. Simmer for 3–4 minutes until slightly thickened.

Step 11. Stir fresh parsley into the sauce and remove from the heat.

Step 12. Arrange the mashed potatoes on serving plates. Top with the salmon fillets and shrimp, add the creamy vegetables alongside, and drizzle generously with the Cajun cream sauce.

Step 13. Garnish with fresh parsley and serve immediately.

Storage and Reheating Tips

Store salmon, shrimp, mashed potatoes, vegetables, and sauce separately in airtight containers in the refrigerator for up to 3 days.

Reheat the salmon and shrimp gently in a 300°F (150°C) oven for 8–10 minutes to prevent overcooking.

Warm the mashed potatoes with a splash of milk to maintain their creamy texture.

Reheat the vegetables and sauce over low heat, stirring occasionally.

Avoid freezing the cream-based sauce, as it may separate when thawed.

For the best flavor and texture, consume seafood leftovers within 2–3 days.