Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions, usually about 8-10 minutes. Drain and set aside.

Season both sides of the salmon fillets with salt, black pepper, paprika, and garlic powder.

Heat olive oil in a large pan over medium-high heat. Add the salmon fillets to the pan and cook for about 4 to 5 minutes per side until golden brown and cooked through. Remove from the pan and set aside.

In the same pan, add the shrimp and cook for 2 to 3 minutes until pink. Remove and set aside with the salmon.

Add butter and minced garlic to the pan. Sauté for about a minute, then pour in the heavy cream and bring to a gentle simmer, stirring often.

Stir in the parmesan cheese, salt, and black pepper until the sauce is smooth and creamy.

Add the cooked spaghetti to the sauce and toss until fully coated. Return the shrimp to the pan and mix in.

In a separate pan, sauté the broccolini with a bit of olive oil until bright and tender-crisp, about 3-5 minutes.

Spread butter over each slice of bread, sprinkle with garlic powder, and toast under a broiler or skillet until golden brown, about 1 to 2 minutes.

Place the pasta in bowls, top with salmon, serve with sautéed broccolini, and garlic toast on the side.