Ingredients:

  • 1 tbsp Smoked Paprika (15 ml)
  • 1 tsp Garlic Powder (5 ml)
  • 1 tsp Onion Powder (5 ml)
  • 1 tsp Dried Oregano (5 ml)
  • 1 tsp Dried Thyme (5 ml)
  • ½ tsp Cayenne Pepper (2.5 ml)
  • ½ tsp Black Pepper (2.5 ml)
  • ½ tsp Salt (2.5 ml)
  • 4 (6-ounce/170g) Salmon Fillets, skin on or off
  • 1 pound (450g) Large Shrimp, peeled and deveined
  • 2 tbsp Olive Oil (30 ml)
  • 1 tbsp Unsalted Butter (15g)
  • 4 cloves Garlic, minced
  • ½ cup Dry White Wine (e.g., Sauvignon Blanc) (120 ml)
  • 1 cup Heavy Cream (240 ml)
  • ¼ cup Grated Parmesan Cheese (25g)
  • 2 tbsp Chopped Fresh Parsley
  • Salt and Black Pepper to taste
  • 1 tbsp Lemon Juice

Instructions:

  1. Prepare the Cajun Spice Blend: In a small bowl, combine all the spice blend ingredients. Mix well.
  2. Season the Salmon and Shrimp: Pat the salmon and shrimp dry with paper towels. Sprinkle generously with the Cajun spice blend, ensuring both sides are well coated.
  3. Sauté the Salmon: Heat olive oil and butter in a large skillet over medium-high heat. Place salmon fillets in the skillet, skin-side down if using skin-on. Cook for 4-5 minutes per side, or until cooked through and easily flakes with a fork. (Internal temperature should reach 145°F/63°C). Remove salmon from skillet and set aside.
  4. Cook the Shrimp: Add the shrimp to the same skillet (add a little more olive oil if needed). Cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from skillet and set aside.
  5. Make the Garlic Cream Sauce: Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant. Be careful not to burn it!
  6. Deglaze the Pan: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Reduce the wine by half, about 2-3 minutes.
  7. Add Cream and Parmesan: Stir in the heavy cream and Parmesan cheese. Bring to a simmer and cook for 3-4 minutes, or until the sauce has thickened slightly.
  8. Finish the Sauce: Stir in the chopped parsley and lemon juice. Season with salt and pepper to taste.
  9. Combine and Serve: Return the salmon and shrimp to the skillet, coating them with the garlic cream sauce. Serve immediately.