Season salmon with salt, pepper, paprika, and olive oil.
Pan-sear salmon until golden on both sides, set aside.
Add butter to skillet and sauté garlic until fragrant.
Add shrimp, season, and cook until pink.
Pour in cream, add spices, and simmer to thicken.
Stir in lemon juice and return salmon to warm.
Serve shrimp and salmon over rice with sauce.
