Pat salmon dry. In a small bowl, whisk together olive oil, lemon juice, minced garlic, dill, salt, and pepper. Brush over salmon and let sit for 10–15 minutes at room temperature.

Toss shrimp with minced garlic, lemon juice, a drizzle of olive oil, salt, and pepper. Chill briefly.

Bring a pot of salted water to a boil. Blanch broccoli florets for 1–2 minutes until bright green and just tender. Shock in ice water, then drain.

Preheat grill to medium-high or heat a skillet over medium-high. Oil the grill grates or skillet. Place salmon skin-side down. Grill for 4–6 minutes, flip carefully, and cook for an additional 3–4 minutes.

Rest salmon for 3 minutes before serving.

Cook shrimp in a single layer in a hot skillet or on the grill for 1–2 minutes per side until opaque and pink. Don't overcook.

In a saucepan, melt butter over medium heat. Stir in flour and cook briefly.

Slowly whisk in milk until smooth. Simmer gently for 2–3 minutes until thickened.

Stir in shredded cheddar until melted and smooth. Season with salt and pepper, then fold in blanched broccoli and heat through for 1–2 minutes.

Sauté corn kernels in a skillet with butter and a pinch of salt until warmed and slightly caramelized, about 3–4 minutes.

Plate salmon and shrimp, spoon cheesy broccoli beside, and mound buttery corn. Garnish with fresh parsley and serve with lemon wedges.