Begin by seasoning your shrimp and salmon with Cajun spices. Use about 1 tablespoon of seasoning per pound of seafood. Allow to marinate for at least 15 minutes.

Fill a large pot with water and add a pinch of salt, bringing it to a boil. Add peeled and cubed potatoes and boil for 15–20 minutes, or until fork-tender. Drain thoroughly and mash with butter and cream until smooth.

In a separate skillet, heat a tablespoon of olive oil over medium heat. Add green beans and sauté for about 5–7 minutes until tender-crisp. Season with salt and pepper.

In the same skillet, reduce heat to medium-low and melt 2 tablespoons of butter. Add minced garlic and sauté for about 1 minute. Carefully pour in heavy cream, stirring constantly, and let sauce thicken for 3–5 minutes.

Add the seasoned shrimp and salmon to the skillet, cooking for an additional 3-4 minutes until shrimp are pink and salmon flakes easily. Ensure seafood is well-coated with the sauce.

To serve, plate a scoop of creamy mashed potatoes, place the Cajun shrimp and salmon on top, and arrange sautéed green beans on the side.