Start by seasoning both the salmon and shrimp generously with Cajun seasoning, ensuring you cover all sides for a robust flavor. Let them sit for about 10 minutes.

Heat a large skillet over medium heat and add a splash of oil. Once the oil is shimmering, carefully place the salmon fillets in the skillet. Sear them for about 4-5 minutes on each side, or until golden brown and cooked through.

In the same skillet with the remaining oil and flavorful bits, add the seasoned shrimp. Cook for about 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque.

Reduce the heat to low, and add minced garlic to the skillet, cooking until fragrant—about 1 minute. Then, pour in the heavy cream, stirring well to combine with the garlic.

Return the seared salmon to the skillet, gently spooning the garlic cream sauce over the top. Allow everything to warm through for an additional 2-3 minutes.

While the seafood is mingling with the sauce, boil your potatoes in a large pot of salted water until tender, about 15-20 minutes. Once cooked, drain and mash the potatoes with butter, salt, and pepper to taste.

In a separate pan, bring a splash of oil to medium heat and add fresh green beans. Sauté for about 5-6 minutes until bright green and tender-crisp.

To serve, spoon a generous portion of mashed potatoes onto each plate. Arrange the salmon and shrimp over the mashed potatoes, drizzled with garlic cream sauce. Add sautéed green beans on the side.