Pat dry the shrimp and salmon fillets with paper towels and season them generously with Cajun seasoning. Let sit for about 10 minutes.

Heat a tablespoon of butter in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Transfer to a plate and cover with foil.

Add another tablespoon of butter to the skillet. Place the salmon skin-side down and cook for 4-5 minutes without moving, then flip and cook for an additional 2-3 minutes until it flakes easily.

In the same skillet, sauté minced garlic for about 30 seconds. Pour in heavy cream, add thyme, and simmer for 3-5 minutes until thickened.

While the sauce simmers, boil chopped potatoes in salted water until tender, about 15-20 minutes. Drain and keep warm.

Mash the drained potatoes with butter, heavy cream, salt, and pepper until smooth and creamy.

Blanch green beans in salted boiling water for 3 minutes, then transfer to an ice bath and drain.

Sauté blanched green beans in a skillet with butter for 2-3 minutes until warmed through.

To serve, create a base of creamy mashed potatoes, layer sautéed green beans, crispy salmon, and succulent shrimp, then drizzle with garlic cream sauce.