Set your oven to 375 degrees F to preheat.

Dry the salmon and season it with salt, pepper, and smoked paprika. Do the same for the shrimp.

In a large oven-safe skillet, heat some olive oil over medium-high heat. Once the oil shimmers, place the salmon in the skillet skin side down. Cook for 2-3 minutes to sear the skin, then gently flip and cook for another 2-3 minutes. Remove the salmon from the skillet. Now, cook the shrimp in the same skillet until they turn pink and are slightly seared, about 1 1/2 minutes per side.

Using the same skillet, add more olive oil if necessary. Toss in the shallots, chives, garlic, and red pepper flakes. Cook for about 2 minutes until the garlic is fragrant. Reduce the heat to medium-low and stir in the mascarpone. Add the thick part of the coconut milk first, followed by 1-2 tablespoons of the coconut water to reach your desired creaminess. Season the sauce with salt and a generous amount of black pepper. Let it simmer on medium heat, stirring constantly until the mixture is smooth and creamy.

Add the parmesan cheese, lemon juice, and lemon zest to the sauce. Stir in the spinach and cook until it wilts, which should take about 3-5 minutes. Take the skillet off the heat and nestle the salmon and shrimp back into the sauce. Place the skillet in the oven and bake for 8-10 minutes, or until the salmon is fully cooked.

To serve, arrange the salmon and shrimp on plates and drizzle the sauce over them. Garnish with fresh basil and additional black pepper.