Start by rinsing the shrimp and patting them dry with paper towels. Coat the shrimp and salmon fillets with Cajun seasoning and let sit for about 10 minutes.

Heat a tablespoon of oil in a large skillet over medium-high heat. Add seasoned shrimp and sauté for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet.

In the same skillet, add more oil if needed, then place the salmon fillets skin-side down. Sear for 4-5 minutes, then flip and cook for another 3-4 minutes until flaky.

In the remaining juices, reduce heat and add minced garlic, sauté for 30 seconds. Pour in heavy cream and simmer for 3-4 minutes until sauce thickens.

Boil a pot of salted water and add peeled and chopped russet potatoes. Cook for 15-20 minutes until tender. Drain, then mash with butter, salt, and milk.

In another pot, boil water and add trimmed green beans. Blanch for 3-4 minutes until bright green and tender-crisp. Toss with butter and salt.

Plate the dish with mashed potatoes, top with Cajun shrimp and salmon, drizzle the garlic cream sauce over, and serve with green beans.