Begin by rinsing the deveined shrimp and salmon under cold water. Pat them dry with a towel, then generously coat them with Cajun seasoning. Set aside to let the spices blend.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once hot, add the shrimp and cook for about 2-3 minutes until pink and opaque. Remove shrimp and set aside. Add salmon skin-side down, cooking for 4-5 minutes until it flakes easily.

Reduce heat to medium-low and add minced garlic to the pan. Sauté for 1 minute until fragrant. Pour in the heavy cream, stirring well, and let it simmer for 3-4 minutes until slightly thickened. Season with salt and pepper.

Return the sautéed shrimp and salmon to the skillet, allowing them to soak up the sauce. Stir carefully to coat evenly, cooking for an additional 2 minutes until everything is warmed through.

While the sauce and seafood cook, boil water in a pot, add the peeled and diced potatoes. Cook for 15-20 minutes until fork-tender. Drain, add butter and a splash of milk, then mash until creamy and fluffy.

In another pot, boil water for green beans. Add them and cook for about 4-5 minutes until tender-crisp. Drain and toss with a pinch of salt and drizzle of olive oil.

Plate the mashed potatoes on each dish, top with Cajun shrimp and salmon, drizzling rich garlic cream sauce over. Serve green beans alongside for an inviting presentation.