In a small bowl stir together all cajun seasoning ingredients and set aside.
I always rub some turmeric powder on the shrimp before cooking. I usually keep the shrimp like this for 10 minutes. It takes all the foul smell away. This step is not a part of the recipe and complete personal preference. Adding a 1/4 tsp of Turmeric powder to the shrimp is enough. Wash them again under running water and pat dry before adding them to the pan.
Add two tbsp of butter to the pan, followed by garlic.
Add in the spinach and saute’e it for 2-3 minutes. Remember that you have to be careful and make sure that the spinach does not loose its color and crunch.
Season salmon with salt and pepper to taste.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add honey and whisk to combine (mixture should be bubbly).
Add salmon fillets to pan and cook for 5-6 minutes and then flip.
Cook another 7-8 minutes until salmon is cooked through, flaky, and browned. Transfer salmon to a platter and cover to keep warm.
Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in the shrimp.
Add in the cajun seasoning. Mix well.
Saute until opaque, about 5-6 minutes. They should turn a little dark brown in color.
Serve salmon topped with shrimp on a bed of saute’ed spianch. Serve avocado of any other side dish of your choice. Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired. Serve immediately.