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Cajun Salmon dish with garlic butter shrimp and roasted broccoli on a plate.

Cajun Salmon & Garlic Butter Shrimp with Roasted Broccoli

A quick and flavorful dish combining Cajun salmon, garlic butter shrimp, and roasted broccoli, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cajun Salmon
  • 2 fillets salmon fillets
  • 2 tablespoons olive oil
  • 2 teaspoons Cajun seasoning feel free to add more if you’re feeling spicy!
  • Salt and pepper to taste
  • Lemon wedges for serving
For the Garlic Butter Shrimp
  • 1 lb large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes optional for a little kick!
  • Fresh parsley for garnish
For the Roasted Broccoli
  • 1 head broccoli, cut into florets
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Toss the broccoli florets in olive oil, salt, and pepper, then spread them out on a baking sheet.
Cooking
  1. Roast the broccoli in the oven for about 15-20 minutes until crisp-tender and slightly caramelized.
  2. Drizzle olive oil on the salmon fillets and season them with Cajun seasoning, salt, and pepper.
  3. In a skillet over medium-high heat, cook the salmon fillets for about 4-5 minutes per side until browned and flaky.
  4. Melt butter in the same skillet over medium heat, add garlic, and sauté until fragrant.
  5. Add the shrimp, red pepper flakes, salt, and pepper, cooking until the shrimp are pink, about 3-4 minutes.
Serving
  1. Arrange the salmon, garlic butter shrimp, and roasted broccoli on plates.
  2. Garnish with fresh parsley and squeeze lemon over everything before serving.

Notes

If you'd like to substitute shrimp, chicken or tofu works well but adjust cooking times accordingly. Leftovers can be stored in an airtight container in the fridge for up to three days.