Pan Seared Salmon with Creamy Mashed Potatoes and Oven Roasted Asparagus

1. **Prepare the Mashed Potatoes**: Peel, wash, and cut 5 pounds of potatoes. Boil them in salted water until fork tender. Drain well. Mash the potatoes with 1 stick (8 tablespoons) of unsalted butter, 1/4 cup sour cream, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 1/2 cups of warm milk until creamy.
2. **Prepare the Asparagus**: Preheat oven to 400°F (200°C). Cut the woody ends off 2 pounds of asparagus and wash thoroughly. In a bowl, toss the asparagus with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and the juice of 1/2 lemon. Spread on a baking sheet and roast for 20 minutes.
3. **Prepare the Salmon**: Season the 7 salmon fillets with 1 teaspoon salt, 1 teaspoon cajun seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon lemon pepper, and 1 teaspoon paprika. In a large pan, heat 2 tablespoons olive oil over medium-high heat. Pan sear the salmon for about 3 to 4 minutes per side, until cooked through and flaky. During the last minute or two of cooking, add 5 tablespoons unsalted butter, 3 minced cloves of garlic, 1/4 cup fresh parsley, and the juice of 2 lemons to the pan. Baste the salmon with the butter sauce as it finishes cooking.
4. **Serve**: Plate the pan-seared salmon with the creamy mashed potatoes and oven-roasted asparagus.