Place chopped potatoes in a pot of salted boiling water and cook until fork-tender, about 15 to 20 minutes. Drain well and return to the pot. Mash with butter and heavy cream until smooth and creamy. Season with salt and pepper.

Pat salmon fillets dry with a paper towel. Season both sides with paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Place salmon skin-side up and sear for 4 to 5 minutes without moving.

In another skillet, melt butter over medium-high heat and add sliced mushrooms. Cook until golden, about 5 minutes. Add minced garlic and cook for 30 seconds. Push mushrooms to the side, add shrimp with salt and pepper, and cook 2 to 3 minutes per side until pink.

Add remaining butter and heavy cream to the skillet with the shrimp and mushrooms. Simmer for 2 to 3 minutes, stirring gently. Taste and adjust seasoning. Stir in fresh parsley.

In a third skillet, heat olive oil and add broccoli florets. Cook over medium-high heat for 5 to 7 minutes, stirring occasionally, until golden char appears on edges. Season with salt and pepper.

Spoon creamy mashed potatoes onto each plate. Nestle salmon fillet on top. Arrange garlic butter shrimp and mushrooms around it. Drizzle sauce over everything. Add charred broccoli to the side. Garnish with fresh parsley.