Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the linguine and cook according to package instructions until al dente.
3. Reserve ½ cup pasta water, then drain the pasta and set it aside.

Step 2: Prepare the Garlic Butter Salmon

1. Pat the salmon fillets dry with a paper towel.
2. Season with paprika, salt, black pepper, and red pepper flakes.
3. Heat butter and olive oil in a large skillet over medium-high heat.
4. Add the salmon, skin-side down, and cook for 4-5 minutes until crispy.
5. Flip and cook for another 3-4 minutes, until golden brown and flaky.
6. Add minced garlic and cook for 30 seconds until fragrant.
7. Squeeze lemon juice over the salmon and remove from heat.

Step 3: Sauté the Shrimp

1. In the same skillet, add another tablespoon of butter.
2. Toss in the shrimp and season with salt and pepper.
3. Cook for 2 minutes per side, until pink and opaque.
4. Remove from heat and set aside.

Step 4: Make the Creamy Spinach Sauce

1. In a clean skillet, melt butter over medium heat.
2. Add minced garlic and sauté for 30 seconds.
3. Pour in the heavy cream, stirring constantly.
4. Add Parmesan cheese, salt, black pepper, and nutmeg. Stir until smooth.
5. Toss in baby spinach and cook until wilted.

Step 5: Combine the Pasta with Sauce

1. Add the cooked linguine to the skillet with the sauce.
2. Toss well to coat the pasta evenly.
3. If needed, add reserved pasta water to loosen the sauce.

Step 6: Assemble the Dish

1. Place a generous portion of creamy spinach linguine on a plate.
2. Top with a fillet of garlic butter salmon and a few shrimp.
3. Garnish with fresh parsley and an extra squeeze of lemon juice.