Pat the salmon fillets dry with paper towels. Season both sides evenly with paprika, garlic powder, salt and black pepper.

Heat the olive oil and butter in a large skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4–5 minutes. Carefully flip and cook for another 3–4 minutes, until golden and cooked through. Transfer the salmon to a clean plate.

Add the olive oil and butter to the same skillet. Add the shrimp, minced garlic, paprika, salt and black pepper. Cook for 2–3 minutes per side, until the shrimp are pink and opaque. Remove the shrimp and set aside.

Reduce the heat to medium. Add the butter and minced garlic to the skillet and cook for about 30 seconds, until fragrant.

Pour in the heavy cream and stir in the Parmesan cheese, fresh lemon juice and dried Italian herbs. Simmer gently for 2–3 minutes, stirring occasionally, until the sauce becomes creamy and slightly thickened.

Stir the chopped fresh parsley into the sauce. Taste and adjust the seasoning with additional salt and black pepper if needed.

Carefully return the seared salmon fillets to the skillet. Spoon the creamy lemon herb sauce over each fillet and allow the salmon to warm through in the sauce.

Arrange the cooked garlic shrimp generously on top of each salmon fillet. Spoon some of the creamy sauce over the shrimp and salmon.

Garnish with fresh parsley, lemon slices and freshly cracked black pepper. Serve immediately while the sauce is warm and creamy.