YES—Cajun salmon and shrimp salad is bold, fresh, and satisfying without feeling heavy 🔥🥗
Here’s a clean, flavor-packed way to make it.
Ingredients
Protein
- 2 salmon fillets
- ½ lb shrimp, peeled & deveined
- 1–1½ tbsp Cajun seasoning
- 1 tbsp olive oil or butter
- Lemon wedges
Salad base
- Mixed greens or romaine
- Cherry tomatoes
- Cucumber slices
- Red onion (thinly sliced)
- Avocado (highly recommended)
Optional add-ins
- Corn (grilled or canned)
- Bell peppers
- Croutons or toasted almonds
Dressing (simple Cajun ranch–style)
- ½ cup ranch (or Greek yogurt for lighter)
- 1 tsp Cajun seasoning
- 1 tsp lemon juice
- Dash hot sauce (optional)
OR
Go lighter with lemon vinaigrette (olive oil + lemon + Dijon).
Cooking the salmon & shrimp
1. Season
Pat seafood dry. Toss salmon and shrimp with:
- Cajun seasoning
- Olive oil
- Squeeze of lemon
2. Cook
Pan-sear (best flavor):
- Heat skillet over medium-high.
- Salmon: 3–4 min per side.
- Shrimp: 1–2 min per side until pink.
OR
Air fryer:
- 400°F (205°C)
- Salmon: 7–9 min
- Shrimp: 5–6 min
Assemble
- Add greens to bowl
- Top with veggies
- Flake salmon, add shrimp
- Drizzle dressing
- Finish with lemon squeeze
Pro tips
- If Cajun seasoning is salty, go light at first
- Blackened crust = don’t move the fish too soon
- Avocado cools the spice perfectly
If you want, I can:
- Make it meal-prep friendly
- Turn it into a wrap or bowl
- Dial the heat mild → extra spicy
- Swap in a creamy garlic dressing
This salad eats like a full meal 😌🔥
