Instructions
Season the Seafood: Rinse the salmon fillets and shrimp under cold water and pat dry with paper towels. In a large bowl, combine the Cajun seasoning, paprika, garlic powder, onion powder, salt, and pepper. Rub this mixture all over the salmon and shrimp, ensuring they are well coated.
Pan-Fry the Seafood: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the salmon fillets and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the salmon from the skillet and set aside. In the same skillet, add the remaining tablespoon of olive oil and the shrimp. Cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
Prepare the Sauce: In the same skillet, add the minced garlic and sauté for 1-2 minutes, until fragrant. Pour in the vegetable broth and bring to a simmer. Stir in the milk and shredded Monterey Jack cheese. Cook for 3-5 minutes, stirring frequently, until the cheese is melted and the sauce is smooth.
Add Spinach: Add the fresh spinach to the skillet and cook for 2-3 minutes, until wilted.
Combine and Serve: Return the salmon and shrimp to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to heat through. Garnish with freshly chopped parsley.
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