Description
A rich and creamy Cajun-spiced sauce with tender salmon and succulent shrimp, perfect for a special dinner.
Ingredients
Scale
- 1 lb salmon fillet, skinless, cut into 4 portions
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning
- Salt and black pepper to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tbsp tomato paste
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 2 tbsp unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the salmon and shrimp dry with paper towels. Season both with half the Cajun seasoning, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the salmon fillets for 3-4 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add the shrimp and cook for 2-3 minutes until pink. Remove and set aside with the salmon.
- Reduce heat to medium. Add butter and garlic to the skillet, sauté for 1 minute until fragrant.
- Stir in tomato paste, paprika, remaining Cajun seasoning, and cayenne (if using). Cook for 30 seconds.
- Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom. Bring to a simmer.
- Add Parmesan cheese and stir until melted and the sauce thickens slightly, about 2-3 minutes.
- Return the salmon and shrimp to the skillet, spooning the sauce over them. Simmer for 1-2 minutes to reheat.
- Serve immediately, garnished with fresh parsley.
Notes
For a lighter version, substitute half-and-half for heavy cream. Serve over rice or pasta with a side of steamed vegetables.
Nutrition
- Calories: 620
- Sugar: 2g
- Fat: 42g
- Carbohydrates: 6g
- Protein: 48g