Begin by patting the salmon fillets and large shrimp dry with paper towels. Season both sides generously with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the salmon fillets, skin side down. Sear for 4-5 minutes until the skin is crispy. Flip and cook for another 4-5 minutes until cooked through.

In the same skillet, add more olive oil if needed, then add the seasoned shrimp. Sauté for 2-3 minutes per side until pink and opaque. Remove and set aside.

Lower the heat to medium, add butter to the skillet. Once melted, add minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant.

Pour in heavy cream, stirring to combine, then add Parmesan cheese, stirring until melted. Simmer for 3-4 minutes until slightly thickened.

Return salmon and shrimp to the skillet, coating in the sauce. Heat through for 2 more minutes, adjusting seasoning if needed.

Remove from heat, garnish with parsley and lemon juice. Serve warm, spooning additional sauce over the seafood.