1: Combine honey, chipotle chili powder, melted butter, salt and pepper. Spread over the salmon fillets.
2: Heat oil in a pan; add salmon, skin side up, and sear for 3 minutes.
3: Flip the salmon and cook for an additional 3-4 minutes until crispy.
4: Prepare hasselback potatoes alongside grilled asparagus, seasoning with parmesan and red pepper.
