Cut the salmon into even portions. Season both sides with All Purpose and Cajun seasonings, pressing them gently into the fish.

Cook the bacon until crisp and reserve a little of its fat. Sauté corn kernels, diced red and green bell peppers, and shallot in the bacon fat with butter. Season with All Purpose seasoning and chicken bouillon; add garlic and green onion near the end.

Boil the red potatoes in salted water until fork-tender, then drain and roughly mash. Gently simmer 1 ½ cups heavy cream with 2 tablespoon butter, rosemary, thyme, and garlic. Remove the herb stems and fold the warm cream into the potatoes. Fold in cheddar to taste, chopped bacon, and 2 tablespoon sour cream.

Sear the salmon presentation-side down in avocado oil until browned. Flip, then finish in a 400°F oven until done to your preference; time varies with thickness.

Season shrimp with All Purpose and Cajun seasonings. Pan-sear for about 4–5 minutes total until opaque and just cooked through. Remove the shrimp and retain the pan drippings.

In the shrimp pan, soften 2 tablespoon garlic. Stir in 1 teaspoon tomato paste, then deglaze with ¼ cup white wine if using. Add ½ cup chicken broth and simmer. Stir in 1 cup heavy cream and Cajun seasoning to taste. Turn off heat and whisk in 4 tablespoon cold cubed butter.

Plate the loaded potatoes and corn with salmon and shrimp. Spoon the warm Cajun cream sauce over the seafood and garnish with green onion or chives and lemon if desired.