Heat a skillet over medium heat. Add 1/2 tbsp olive oil and 1 tbsp garlic and sauté for 30 seconds or until fragrant.
Add 2 oz onions and continue sautéing for 2 minutes. Stir in 24 oz salmon and cook for another 7 minutes.
Transfer the salmon mixture to a big bowl and let it cool down a bit. Then use a fork to flake the salmon.
Season the fish mixture with 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp salt, 2 large eggs, 2 tbsp heavy cream, 1/2 cup breadcrumbs, 2 tbsp milk, 1 1/2 tsp Cajun seasoning, 1 tbsp flour, 1 tbsp dill, and 2 tbsp parsley. Mix until all the ingredients are incorporated. Set the bowl aside.
Put 24 oz potatoes in a microwave-safe bowl and microwave them at high power for 7 minutes. Mix the par-boiled potatoes with 1 1/2 tbsp butter.
Use a spatula to turn the salmon mixture into the loaf pan lined with baking paper.
Place the potatoes and salmon loaf onto a baking sheet and bake at 360 ℉ for 25 minutes.
Remove the loaf and potatoes from the oven. Garnish with chopped parsley if you want and serve the dish hot.