First Step: PREPARE THE MAShed POTATOES

1. Boil the Potatoes: Start by peeling and cutting the russet potatoes into even chunks. Add them to a large pot of salted water and bring to a boil over high heat. Let the potatoes cook for 15-20 minutes, or until they are fork-tender and can be easily pierced with a knife.
2. Drain and Mash: Once the potatoes are tender, drain them in a colander and return them to the pot. Begin mashing the potatoes with a potato masher or a hand mixer until smooth.
3. Add Butter and Milk: While mashing, add the butter and milk. Continue mashing until the potatoes are creamy and smooth. Season with salt and pepper to taste.
4. Set Aside: Cover the mashed potatoes and set them aside to keep warm while you prepare the seafood and green beans.

Second Step: COOK THE CAJUN SHRIMP AND SALMON

1. Season the Shrimp and Salmon: Pat the shrimp and salmon fillets dry with paper towels to remove any excess moisture. Season both sides of the shrimp and salmon fillets generously with Cajun seasoning.
2. Cook the Shrimp: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer. Cook the shrimp for 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. Cook the Salmon: In the same skillet, add the butter and let it melt. Once the butter is melted, add the salmon fillets, skin side down if the skin is on. Cook the salmon for 4-5 minutes on each side, or until it is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside with the shrimp.

Third Step: PREPARE THE GARLIC CREAM SAUCE

1. Sauté the Garlic: In the same skillet used for the shrimp and salmon, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant and golden.
2. Make the Sauce: Add the heavy cream, chicken broth, Dijon mustard, salt, black pepper, and smoked paprika to the skillet. Stir to combine and bring the mixture to a simmer. Let the sauce cook for 4-5 minutes, or until it thickens slightly.
3. Finish the Sauce: Once the sauce has thickened, taste and adjust seasoning as needed. If the sauce is too thick, you can add a little more chicken broth to reach your desired consistency.
4. Return the Shrimp and Salmon: Once the sauce is ready, return the cooked shrimp and salmon fillets to the skillet. Spoon the sauce over the seafood to coat, and let everything simmer together for an additional 2-3 minutes.

Fourth Step: COOK THE GREEN BEANS

1. Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, or until they are tender-crisp. Drain the green beans and set them aside.
2. Sauté the Green Beans: In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for 1-2 minutes, or until the garlic is fragrant.
3. Toss the Green Beans: Add the cooked green beans to the skillet, tossing to coat them in the butter and garlic. Sauté the green beans for 3-4 minutes, or until they are slightly caramelized and heated through. Season with salt and pepper to taste.

Final Step: PLATE AND SERVE

1. Plate the Dish: To plate, scoop a generous portion of mashed potatoes onto each plate. Top the potatoes with a salmon fillet and a few Cajun shrimp. Spoon the garlic cream sauce over the seafood and mashed potatoes.
2. Serve the Green Beans: Place a portion of sautéed green beans on the side of the plate, and garnish the dish with fresh herbs or lemon wedges if desired.
3. Enjoy: Serve immediately and enjoy the explosion of bold flavors and comforting textures in this delicious meal!