Cajun Salmon & Shrimp with Creamy Garlic Herb Sauce

Instructions

Step 1: Pat the salmon fillets and shrimp dry with paper towels. Rub both with Cajun seasoning, pressing gently to adhere.

Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the salmon fillets, skin-side down (if skin-on), for 4–5 minutes per side, or until cooked through and golden brown. Remove and set aside.

Step 3: In the same skillet, add the shrimp. Cook for 2–3 minutes per side until pink and opaque. Remove and set aside with the salmon.

Step 4: Lower the heat to medium and add the butter. Once melted, stir in the garlic and cook for 1 minute until fragrant.

Step 5: Pour in the chicken broth and scrape up any brown bits from the pan. Let simmer for 2–3 minutes, then stir in the heavy cream, thyme, parsley, and red pepper flakes if using. Simmer gently for another 5 minutes, or until slightly thickened.

Step 6: Stir in the lemon juice and season with salt and pepper to taste. Return the salmon and shrimp to the skillet, spooning the sauce over the top to coat.

Step 7: Garnish with fresh parsley and serve with lemon slices. Perfect with rice, mashed potatoes, or roasted vegetables.

Storage Information

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat. For best texture, avoid microwaving. Not recommended for freezing due to the cream sauce.