Pat both salmon fillets dry with a paper towel and sprinkle them generously with half the paprika, half the Italian seasoning, a pinch of salt, and black pepper on both sides. Toss the shrimp in a bowl with the remaining paprika, Italian seasoning, salt, and pepper. Set the broccoli florets aside, ready to steam or blanch.

Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. Place the salmon fillets skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip and cook for another 2-3 minutes until the flesh is cooked through. Transfer to a clean plate. In the same skillet, add the shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and opaque. Remove and set aside with the salmon.

Bring a pot of salted water to a boil and add the broccoli florets. Cook for 3-4 minutes until the florets are fork-tender but still vibrant, then drain and set aside.

In the same skillet you used for the proteins, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly. Pour in the heavy cream and stir well, bringing it to a gentle simmer. Reduce heat to medium-low and slowly add the shredded cheddar cheese, stirring constantly until it melts completely and the sauce becomes smooth and creamy. Taste and adjust seasonings if needed.

Divide the cooked white rice between serving plates, creating a bed for everything else. Place one salmon fillet on each plate and arrange 4 shrimp alongside it. Add a portion of the steamed broccoli to each plate. Pour the warm creamy garlic sauce generously over the salmon, shrimp, and broccoli, letting it pool over the rice. Serve immediately while everything is still warm.