Cajun Salmon Dinner

Ingredients

The salmon is already seasoned. The Private Selection fillets come Cajun-rubbed, so there is no spice mix to make — that is most of why this is a weeknight recipe.

Method

1. Get the potatoes ready

   Scrub and prick four medium russet potatoes. Bake at 400°F for 50 to 60 minutes, until tender when pierced. Start the carrots and salmon during this bake so everything overlaps.

2. Start the carrots

   During the potato bake, toss the baby carrots with olive oil, salt, and pepper. Air fry at 400°F for 15 to 18 minutes, shaking halfway through.

3. Bake the salmon

   Bake the already Cajun-seasoned fillets at 400°F for about 12 to 15 minutes, until the thickest part reaches 145°F.

   Use a thermometer here. 145°F is the finish line, and salmon goes from right to dry in about two minutes.

4. Add the honey-garlic finish

   Combine the melted butter, honey, and garlic powder. Toss the cooked carrots with it, then air fry 2 minutes more. For optional loaded potatoes, top each potato with 1 oz Kroger Reduced Fat Sharp Cheddar and 2 Tbsp Kroger Fat Free Sour Cream. Serve one 4 oz salmon fillet with one potato and about 4 oz of carrots per person.

Per serving, plain potato

Calories

530

Protein

23g

Carbs

52g

Fat

26g

Fiber

7g

Sodium

~1,070mg

Base estimate per serving: 530 calories, 23g protein, 52g carbs, 26g fat, about 7g fiber, and about 1,070mg sodium. It combines the Private Selection Cajun Style Chilean Atlantic Salmon package label for one 4 oz fillet (280 calories, 18g protein, 3g carbs, 22g fat, 970mg sodium) with USDA reference values for one medium baked russet potato and 1/4 lb raw baby carrots, plus the listed olive oil, butter, and honey divided across four servings. Side values are reference estimates, not package-label claims; salt added to taste is excluded. Optional loaded-potato estimate: 670 calories, 32g protein, 57g carbs, and 35g fat per serving using 1 oz Kroger Reduced Fat Sharp Cheddar and 2 Tbsp Kroger Fat Free Sour Cream per serving.