In a large skillet over medium heat, melt the butter.

Sprinkle the flour, Cajun seasoning, and paprika over the melted butter. Whisk to combine. Cook for 1 more minute.

Pour in heavy cream and chicken broth, whisking until combined.

Bring the mixture to a simmer. Reduce heat to low and continue simmering for 10 minutes, or until the sauce thickens, stirring occasionally.

While the sauce is simmering, prepare the seafood.

Season salmon fillets with half of the Cajun seasoning.

In a separate skillet over medium heat, add butter and oil.

Once melted, add salmon fillets and cook for 3-4 minutes on each side, or until the salmon is cooked through. The internal temperature of fully cooked salmon is 145°F. Remove salmon from the pan and set aside on a plate, tented to keep warm.

Season the shrimp with the remaining Cajun seasoning and add them to the skillet. Cook for 2-3 minutes on each side. Remove the pan from heat and set aside while you finish the Cajun cream sauce.

To the sauce, add cheese and spinach. Stir to combine. Continue simmering until the cheese is melted and the spinach is wilted (about 3-5 minutes).

Add the salmon and shrimp to the sauce. Garnish with parsley. Serve immediately.