Pan-Seared Cajun Salmon with Shrimp and Red Bell Pepper Cream Sauce

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Spicy Cajun-seasoned salmon fillets pan-seared to perfection, topped with a rich shrimp and red bell pepper cream sauce. This keto recipe (low carb), ready in about 30 minutes, pairs salmon fillets, shrimp, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound, cut into 4 pieces salmon fillets
• 8 ounces, peeled and deveined shrimp
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/4 cup, diced shallots
• 1/2 cup, diced red bell pepper
• 1/2 cup heavy cream
• 2 teaspoons Cajun seasoning
• 2 cloves, minced garlic
• to taste salt
• to taste black pepper
• 1 tablespoon, chopped fresh parsley

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Instructions

1. Step 1: Pat dry 1 pound salmon fillets cut into 4 pieces, then season both sides with 2 teaspoons Cajun seasoning, salt, and black pepper to taste.
2. Step 2: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering; add the salmon fillets skin-side down and cook for 4 minutes until the edges are crispy, then flip and cook for another 3 minutes until cooked through. Remove salmon and set aside.
3. Step 3: In the same skillet, add remaining 1 tablespoon butter, 1/4 cup diced shallots, and 2 cloves minced garlic; sauté over medium heat for 2-3 minutes until fragrant and shallots are translucent.
4. Step 4: Add 8 ounces peeled and deveined shrimp and 1/2 cup diced red bell pepper; sauté for 3-4 minutes until shrimp turn pink and peppers soften.
5. Step 5: Pour in 1/2 cup heavy cream, stir well, and simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
6. Step 6: Return salmon to the skillet, spoon sauce over the top, and heat together for 1 minute.
7. Step 7: Garnish with 1 tablespoon chopped fresh parsley before serving.