Pat your salmon fillets and shrimp dry with paper towels to help them get a nice golden crust and prevent sticking. Prep all vegetables and have mashed potatoes ready. This ensures a smooth cooking process.

Melt 3 tbsp butter in a small saucepan over medium heat. Add 3 minced garlic cloves and cook for about 30 seconds until fragrant. Stir in 3 tbsp honey, 2 tbsp soy sauce, and 1 tbsp lemon juice until combined and warm.

Combine 1 tsp paprika, 1 tsp onion powder, 1/2 tsp black pepper, and 1/2 tsp salt in a small bowl. Sprinkle this seasoning evenly over both sides of the salmon fillets and all over the shrimp.

Heat a large skillet over medium-high heat. Add half of the honey garlic glaze and place the seasoned salmon fillets skin-side up. Cook for 4 minutes without moving them, then flip. Pour remaining glaze over the salmon and cook for 3 to 4 minutes more until cooked through. Push salmon to the side, add shrimp to the pan, and cook for 2 to 3 minutes per side until pink and opaque.

While proteins cook, boil or steam 1 cup green beans and 2 corn cobs (cut into chunks) in a separate pot with salted water for 5 to 7 minutes until tender-crisp. Drain well.

Place 1 cup mashed potatoes on each plate as the base. Lean a salmon fillet against the potatoes and arrange shrimp alongside. Position green beans and corn around the plate. Drizzle remaining glaze over everything and garnish with 1 tbsp fresh chopped parsley.