Add the chipotle peppers to a food processor or blender and pulse until smooth.

Mix 2-4 tbsp of the blended chipotle (to taste) with the olive oil, lime juice, honey, and salt for the dressing.

Add the salmon to a bowl and pour over half of the dressing to marinate. Save the rest for the salad.

Refrigerate the salmon until ready to grill.

Preheat oven to 350°F for the pumpkin seeds.

Drain and rinse the beans, and chop the sun gold tomatoes, peaches, cilantro, and arugula.

Heat the grill to medium-high heat and add a grill pan for the salmon.

Spray the zucchini and corn with a little oil, salt, and pepper, then add directly to the grill.

Add the salmon flesh-side down to the grill pan and close the grill.

Cook for 7 minutes, then flip and cook for a few more minutes.

Add the pumpkin seeds to a baking sheet and spray with olive oil, salt, and chili powder.

Toast in the oven for 3 minutes, careful not to burn.

Once everything on the grill is done, slice the zucchini and cut the corn off the cob.

Add all of the salad ingredients to a large bowl with the leftover dressing and goat cheese and mix together.

Serve the salad with the salmon, extra cilantro, lime, and flakey sea salt. ENJOY !!!