Prepare the salmon: Pat your salmon dry on both sides. In a small bowl, combine avocado or grapeseed oil with blackened seasoning, Cajun seasoning, Creole seasoning, salt, black pepper, garlic powder, onion powder, and parsley. Mix to create a seasoned oil blend, then generously coat the salmon.

Cook the salmon: Place the seasoned salmon in the air fryer and cook at 400°F for about 15 minutes, or until cooked to your liking.

Make the mashed potatoes: Boil your red or yellow potatoes until fork-tender, then drain and mash. Slowly add heavy whipping cream as you mash until the potatoes reach your desired consistency. Season with salt, black pepper, and garlic powder, then mix until smooth and creamy.

Char the corn: Heat a little avocado or grapeseed oil in a pan over medium-high heat. Add the corn along with a little butter and pan-sear until it develops a nice golden char. Season with salt and black pepper, then remove from the heat and set aside.

Make the Cajun cream sauce: Finely dice your shallot and red and yellow/orange bell peppers. In a small saucepan, melt 1 stick of butter over medium-low heat. Add Cajun seasoning, herb seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper. Let the seasonings bloom in the butter briefly, stirring constantly and making sure they don’t burn.

Finish the sauce: Add the diced shallot and bell peppers and sauté until softened. Pour in ½ cup unsalted chicken broth and ¼ cup heavy whipping cream. Mix everything together and allow it to gently simmer until the sauce comes together. Taste as you go and adjust the seasonings if needed. If you want the sauce a little thicker and creamier, gradually add a little more heavy whipping cream until it reaches your desired consistency.

Plate: Add the mashed potatoes, roasted corn, and Cajun salmon to your plate. Spoon the Cajun cream sauce around the bottom of the plate and over the salmon. You want enough sauce for every bite without completely drowning the plate.