Pat the salmon fillets dry with paper towels, then season both sides generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook the salmon skin-side down for 3-4 minutes until crispy, then flip and cook for another minute until opaque. Remove and set aside.

In the same skillet, add shrimp and season lightly. Sauté for about 1 minute on each side until pink and opaque. Remove and set aside.

Add butter to the skillet, melting it over medium heat. Cook diced onion and minced garlic for 3 minutes until translucent. Add spinach and sundried tomatoes, cooking until spinach wilts.

Pour in heavy cream, squeeze in lemon juice, and season with salt and pepper. Let the mixture simmer on low heat for 5 minutes.

Return cooked salmon and shrimp to the skillet, gently folding them into the sauce. Warm for about 2 minutes.

In a large pot, boil salted water and cook pasta according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.

Add cooked pasta to the skillet with the sauce, tossing for 1-2 minutes to combine. If too thick, mix in reserved pasta water. Stir in grated Parmesan.

Plate the pasta, topping with salmon and shrimp pieces and drizzle with extra sauce. Garnish with parsley and additional Parmesan.