Pat chicken, shrimp and salmon dry with paper towels. Slice the chicken breast into 4 thin cutlets (about 1/2 inch thick). Season all three proteins evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and the smoked paprika and dried oregano (sprinkle about half the paprika and oregano on chicken, reserve the rest for salmon).

Marinate shrimp and salmon

In a small bowl combine 1 tablespoon olive oil, 1 tablespoon soy sauce and 1 teaspoon honey. Toss shrimp and salmon pieces with half the minced garlic and the soy-honey mixture. Let sit at room temperature for 10 minutes (or refrigerate up to 30 minutes).

Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken cutlets in a single layer and cook 4–5 minutes per side, until internal temperature reaches 165°F (74°C) and the exterior is golden. Remove chicken to a warm plate, tent with foil to rest. Reserve skillet juices.

Cook shrimp and salmon

In the same skillet over medium heat add 1 tablespoon butter. Add remaining minced garlic and cook 30 seconds until fragrant. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque; remove to plate. Add salmon skin-side down (if skin on) and cook 3–4 minutes per side depending on thickness, spooning pan juices and remaining butter over the top; salmon should be just opaque in the center. Finish by squeezing half the lemon over shrimp and salmon, then sprinkle with remaining parsley and a pinch of salt.

Optional glaze

If you prefer a light glaze for the chicken or salmon, return the reserved skillet to low heat, add remaining soy sauce and 1 teaspoon honey, stir and let reduce for 1 minute, then brush over proteins just before plating.

Starch and Vegetable

Boil potatoes whole in salted water for 12–15 minutes or until tender when pierced with a fork. Drain and toss with 1 tablespoon extra-virgin olive oil and a pinch of salt and pepper. Keep warm.

While potatoes cook, steam or blanch broccoli and sliced carrot together in boiling water for 3–4 minutes until bright and tender-crisp. Drain and immediately toss with 1 tablespoon butter, 1/2 teaspoon salt and 1/4 teaspoon pepper. Keep warm.

If you prefer roasted potatoes: halve baby potatoes, toss with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp pepper, spread on a sheet pan and roast at 425°F (220°C) for 20–25 minutes until golden and crisp, turning once.

Finishing Sauce

In a small bowl combine Greek yogurt, mayonnaise, Dijon, lemon zest, hot sauce (if using), 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir until smooth and taste; adjust lemon or salt as needed. Chill briefly if time allows.

To plate: arrange a portion of chicken, two shrimp and a piece of salmon on each plate with a serving of potatoes and vegetables. Drizzle sauce sparingly over proteins or serve on the side. Garnish with remaining chopped parsley and a thin lemon wedge.