Instructions
1. Season salmon and shrimp with salt, pepper, and paprika.
2. Heat olive oil in a skillet over medium heat. Sear salmon fillets for 3–4 minutes per side until golden and just cooked through. Remove and set aside.
3. In the same skillet, melt butter and sauté garlic until fragrant. Add shrimp and cook 2–3 minutes until pink. Remove and set aside with salmon.
4. Deglaze the pan with white wine, scraping any browned bits. Let it reduce by half.
5. Stir in broth, cream, thyme, and black pepper. Simmer gently until sauce thickens (about 5 minutes).
6. Add asparagus and cherry tomatoes, cook for 4–5 minutes until tender but still vibrant.
7. Return salmon and shrimp to skillet, spoon sauce over, and simmer for 2 minutes to meld flavors.
8. Garnish with parsley and serve with lemon wedges.
