(with Mashed Potatoes and Roasted Broccoli)
This dish is a luxurious combination of flavors: crispy salmon with its golden crust, tender Cajun shrimp bursting with smoky spice, creamy mashed potatoes drenched in a rich, velvety sauce, and perfectly roasted broccoli for balance. It looks like something from an upscale bistro, but you can absolutely make it at home when you follow each step carefully.
Below is a complete recipe that breaks down each component and explains how to cook everything so it all finishes at the same time—just like a professional kitchen.
🛒 Ingredients
For the Salmon
2 salmon fillets (6–8 oz each)
1 tablespoon olive oil
1 tablespoon butter
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon salt
Optional: a squeeze of lemon
For the Cajun Shrimp Cream Sauce
8–12 large shrimp, peeled & deveined
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon Cajun seasoning (plus more for shrimp)
3 garlic cloves, minced
½ cup chicken broth
1 cup heavy cream
¼ cup grated Parmesan
1 teaspoon Dijon mustard (optional, enhances creaminess)
¼ teaspoon smoked paprika
Salt and pepper, to taste
1 tablespoon chopped parsley
For the Mashed Potatoes
3–4 medium potatoes, peeled & chopped
3 tablespoons butter
¼–½ cup warm milk or cream
Salt & pepper, to taste
Optional: 1 garlic clove for boiling
For the Roasted Broccoli
2 cups broccoli florets
1 tablespoon olive oil
¼ teaspoon black pepper
¼ teaspoon salt
Optional: lemon zest or Parmesan
🧑🍳 Step-by-Step Instructions
- Start with the Mashed Potatoes (since they take longest)
Boil the Potatoes
- Place peeled, chopped potatoes into a pot.
- Cover them with cold water (starting cold ensures even cooking).
- Add 1 teaspoon salt and optional garlic clove.
- Bring to a boil and cook until potatoes are fork-tender (12–17 minutes).
Mash the Potatoes
Drain the potatoes thoroughly. Water left behind makes them gluey.
Add:
3 tbsp butter
¼ cup warm milk
Mash gently—do not overwork, or potatoes get gummy. Continue adding milk until you reach your preferred texture.
Taste and adjust seasoning with salt and pepper. Cover with a lid to keep warm.
- Roast the Broccoli
Place broccoli florets on a baking tray.
Drizzle with:
1 tbsp olive oil
pinch of salt
pinch of pepper
Roast at 425°F (220°C) for 12–15 minutes until slightly charred. Roasting intensifies broccoli’s flavor far more than steaming.
Remove and set aside.
- Pan-Sear the Salmon
Salmon cooks quickly, but high heat gives it that restaurant-style crust.
Season
Mix:
paprika
garlic powder
onion powder
salt & pepper
Pat the salmon dry (very important), then season generously on the flesh side.
Cook the Salmon
- Heat a pan to medium-high.
- Add olive oil and butter.
- Place salmon skin-side down first. Cook 3–4 minutes.
Press lightly so the skin stays flat and crispy.
Flip and cook another 2–3 minutes, depending on thickness.
Salmon is done when it flakes easily but is still juicy in the middle.
Drizzle lemon juice if desired. Remove salmon and keep warm.
- Cook the Shrimp
Using the same pan (more flavor!), add:
1 tbsp olive oil
1 tbsp butter
Season shrimp lightly with Cajun seasoning.
Cook shrimp 1½–2 minutes per side—no longer, or they’ll get rubbery.
Remove and set aside.
- Make the Cajun Cream Sauce
Using the pan with all those delicious bits stuck to it:
Sauté the Garlic
Add garlic and cook for 30 seconds—don’t burn it.
Deglaze
Pour in ½ cup chicken broth. Scrape up the browned bits—this builds deep flavor.
Add the Cream
Pour in:
1 cup heavy cream
¼ cup Parmesan
1 tsp Cajun seasoning
¼ tsp paprika
Simmer gently for 3–5 minutes until thickened. Don’t boil aggressively or sauce may split.
Stir in Dijon mustard if using—it gives an extra creamy, restaurant-like smoothness.
Taste and adjust salt/pepper.
Add shrimp back into the sauce so they soak it up.
- Assembly (Restaurant Style)
On your plate:
- Add a generous scoop of mashed potatoes.
- Place salmon next to them.
- Spoon the Cajun shrimp cream sauce over the potatoes and side of the salmon (like your photo).
- Add roasted broccoli.
- Add shrimp on the side or on top of the sauce.
- Sprinkle parsley for color.
The contrast—golden salmon, creamy sauce, bright green broccoli—creates a beautiful plating.
🍽 Flavor Notes & Chef Tips
- Why the salmon crust matters
A crisp crust locks in moisture and creates contrast with the creamy sauce.
- Why Cajun seasoning works so well
It’s smoky, slightly spicy, aromatic—and complements both shrimp and cream sauces beautifully.
- Why potatoes go under the sauce
They soak it up like a sponge, turning each bite into comfort food heaven.
- Timing is everything
Start with potatoes. Then broccoli. Salmon next. Sauce last.
This ensures everything is hot when served.
⭐ Optional Add-Ons
Drizzle garlic butter over the salmon
Add crispy bacon bits to the mashed potatoes
Add mushrooms to the cream sauce
Serve with rice instead of potatoes