Rinse and pat dry the shrimp and salmon fillets with paper towels.

Sprinkle Cajun seasoning evenly over both sides of the shrimp and salmon, adding salt and pepper to taste.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the salmon fillets, skin-side down, and cook for 4-5 minutes. Flip and cook for another 3-4 minutes until cooked through—remove and set aside.

In the same skillet, add the remaining olive oil. Sauté the shrimp for about 2-3 minutes on each side until they turn pink and are fully cooked.

Add minced garlic into the skillet and sauté for about a minute until fragrant. Pour in the heavy cream, stirring to mix with residue from cooking the shrimp. Let it simmer for about 3-4 minutes until the sauce thickens slightly.

Return the cooked shrimp and salmon to the skillet, gently coating them in the sauce. Let it simmer together for about 2 minutes.

Divide the dish onto plates, drizzling any remaining sauce over the top, and garnish with chopped parsley.