For the Garlic Butter Rice:

1. In a medium pot, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

2. Add rice to the pot and stir to coat it in the butter and garlic.

3. Pour in the chicken broth (or water) and add salt. Bring to a boil, then reduce to low heat, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.

For the Honey Garlic Salmon & Shrimp:

1. In a small bowl, mix honey, soy sauce, and minced garlic.

2. Heat a large skillet over medium-high heat and add olive oil and butter.

3. Season the salmon fillets and shrimp with salt and pepper.

4. Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes per side, or until the salmon is cooked through and easily flakes with a fork. Remove from the skillet and set aside.

5. In the same skillet, add shrimp and cook for 2-3 minutes per side, until they turn pink and opaque.

6. Reduce the heat and pour the honey garlic sauce over the salmon and shrimp, tossing to coat and simmering for another 2-3 minutes, until the sauce thickens slightly.

7. Serve the salmon and shrimp over the garlic butter rice, and garnish with fresh parsley.