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

Sprinkle the flour, Cajun seasoning, and paprika over the melted butter. Whisk to combine and cook for 1 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, season the 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 cooked through.

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 finishing the Cajun cream sauce.

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

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