1. Make the mashed potatoes.

Add the potatoes to a pot of salted water and cook until tender. Drain well, then mash with the butter, heavy cream, garlic powder, salt, and black pepper. Keep warm.

2. Prepare the buttered corn.

Add the drained corn and butter to a small pan. Warm over medium-low heat, stirring occasionally, until heated through. Season lightly with salt and black pepper if needed. Keep warm.

3. Season the salmon.

Pat the salmon fillets dry with paper towels. Season evenly with the Cajun seasoning and garlic powder.

4. Cook the salmon.

Heat the olive oil in a large skillet over medium heat. Add the salmon and cook for about 3 to 4 minutes on the first side. Flip, reduce the heat slightly, and continue cooking until the salmon reaches 145°F in the thickest part. Transfer to a plate.

5. Start the sauce.

Reduce the heat to low. Add the butter and garlic to the same skillet and cook briefly until fragrant.

6. Deglaze the pan.

Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Let the broth reduce slightly.

7. Finish the Cajun cream sauce.

Add the heavy cream and Cajun seasoning. Simmer gently until the sauce begins to thicken. Stir in the Parmesan until smooth. Remove from the heat and stir in the lemon juice. Taste before adding salt.

8. Serve.

Divide the mashed potatoes and buttered corn among four plates. Add a salmon fillet to each plate and spoon the warm Cajun cream sauce over the salmon.