Honey Chipotle Salmon and Shrimp

1: Add all marinade ingredients to a bowl and mix.

2: Pat salmon dry. On skin side, rub with avocado oil and season with salt.

3: Flip salmon and generously spread about half of the marinade over it.

4: Add shrimp to a bowl and coat with remaining marinade. Mix until well combined.

5: Preheat grill to 400°F.

6: Place salmon skin side down on the grill, cover, and cook for about 10-12 minutes until internal temperature reaches 140°F.

7: Cook shrimp for 2-3 minutes on each side until they turn orange in color.

8: For the salad, combine melted butter, garlic salt, and cilantro in a bowl.

9: Cover asparagus and corn with avocado oil and season with salt and pepper.

10: Cook corn on preheated grill, rotating occasionally for 10-15 minutes until hot and tender.

11: Cook asparagus, turning often for 3-5 minutes until lightly charred.

12: Chop asparagus and corn, and toss in the butter mixture. Top with queso fresco cheese.