Begin by seasoning the salmon fillets and shrimp generously with Cajun seasoning. Heat a tablespoon of oil in a large skillet over medium-high heat. Add the salmon, skin-side down, and shrimp to the pan, cooking for about 4-5 minutes or until the salmon skin is crispy and the shrimp turn pink. Carefully flip the salmon and cook for an additional 2-3 minutes or until fully cooked through.

Remove the seafood from the skillet and set aside. In the same pan, add a bit more oil if needed and sauté 2-3 cloves of minced garlic over medium heat for about 1 minute until fragrant. Next, pour in 1 cup of heavy cream and bring it to a simmer. Allow the sauce to thicken, stirring frequently, for 3-4 minutes, and season with salt and pepper to taste.

While the sauce is simmering, fill a large pot with water, add a pinch of salt, and bring to a boil. Add peeled and diced potatoes, cooking for about 15-20 minutes until fork-tender. Drain the potatoes and return them to the pot, mashing them with butter and a splash of cream until smooth and creamy. Adjust seasoning with salt as desired for the perfect velvety mashed potatoes.

In a separate pot, bring water to a boil and add the trimmed green beans. Blanch them for about 3-4 minutes until they are bright green and tender-crisp. Immediately drain and transfer to a bowl of ice water to stop the cooking process.

To serve, create a bed of creamy mashed potatoes on each plate. Top each mound with the Cajun shrimp and salmon, allowing the garlic cream sauce to drizzle generously over the seafood. Arrange the bright green beans alongside and enjoy your Cajun Shrimp and Salmon with Garlic Cream Sauce.