1. Pat the salmon chunks and shrimp dry with paper towels. This helps get a nice sear and avoids sogginess.
2. In a medium bowl, toss the salmon and shrimp with the Cajun seasoning, making sure every piece is coated evenly. Let it sit for 5 minutes while you prep the veggies.
3. Heat olive oil and butter together in a large skillet over medium-high heat. The butter adds richness and helps brown the seafood beautifully—trust me, it’s worth the tiny extra step.
4. Add the garlic, sliced bell pepper, and onions to the skillet. Sauté for about 3-4 minutes until the veggies soften but still have a bit of crunch. This is where your kitchen starts to smell amazing—my kids usually come running at this point!
5. Push the veggies to the side of the pan and add the seasoned salmon chunks. Cook for about 3 minutes on one side without moving them—this helps create a golden crust.
6. Flip the salmon pieces gently and add the shrimp to the pan. Cook everything for another 3-4 minutes, stirring the shrimp occasionally until they turn pink and opaque.
7. Squeeze the lemon juice over the seafood and veggies, then toss gently to combine flavors. Give everything a taste and add salt or pepper if needed.
8. Remove from heat and sprinkle the fresh parsley on top. Serve immediately while it’s warm and juicy.

Pro tip from my own kitchen chaos: I like to prep the veggies and seafood the night before if I’m especially swamped. Toss everything with the seasoning and store separately in the fridge, then just cook when you’re ready. It cuts down the stress and makes dinner feel like less of a scramble.