Pat the salmon fillets dry with a paper towel, then drizzle with olive oil and season with salt and pepper. Heat a large skillet over medium-high heat, and place the salmon skin-side down. Cook for 3-4 minutes until the skin is crisp; flip and cook for an additional minute. Remove from pan and set aside.

In the same skillet, add a little more olive oil and season shrimp with salt and pepper. Cook for about 1 minute per side until pink and almost cooked through. Remove from skillet and set aside.

Reduce heat to medium and add minced onion and crushed garlic, stirring until fragrant and translucent, about 2-3 minutes.

Add baby spinach and sundried tomatoes, stirring until the spinach wilts and turns vibrant green, about 2-3 minutes.

Pour in the heavy cream and add lemon juice, stirring to combine. Season with salt and pepper. Let simmer gently for 3-5 minutes until slightly thickened.

Return salmon and shrimp to the skillet, gently folding into the creamy sauce to heat through, for about 2-3 minutes.

While the sauce simmers, cook pasta according to package instructions until al dente. Reserve a bit of pasta water, drain, and add to skillet with sauce. Toss until evenly coated.

Plate and garnish with freshly grated Parmesan cheese, serve immediately.