Season the salmon and shrimp

• Pat the salmon fillets dry and season both sides with paprika, onion powder, garlic powder, Italian seasoning, salt and black pepper.
• Pat the shrimp dry and season with paprika, onion powder, garlic powder, Italian seasoning, salt and black pepper.

Cook the pasta

• Bring a large pot of salted water to a boil and cook the rigatoni until al dente.
• Reserve a little pasta water, then drain the rigatoni.

Sear the salmon

• Heat a large frying pan over medium-high heat with a little oil.
• Cook the salmon fillets for 4-5 minutes on each side until golden and just cooked through.
• Transfer the salmon to a plate and flake it into large pieces.

Sear the shrimp

• In the same pan over medium-high heat, cook the shrimp for 2-3 minutes on each side until pink and opaque.
• Remove the shrimp and set aside with the salmon.

Start the Tuscan sauce

• Melt the butter in the pan and soften the red onion for a few minutes.
• Add the cherry tomatoes, garlic and sun-dried tomatoes and cook until the tomatoes begin to soften.
• Stir in the tomato paste and cook for 1 minute.

Build the creamy sauce

• Pour in the vegetable broth and let it reduce slightly.
• Add the heavy cream and season with Italian seasoning, paprika, black pepper and salt.
• Simmer gently until the sauce thickens.

Combine everything

• Stir the spinach into the sauce until wilted.
• Add the rigatoni, salmon and shrimp and toss gently to coat, loosening with pasta water if needed.
• Finish with a squeeze of lemon juice and serve.