1. Preheat the oven to 200°C (400°F)

2. Pat the salmon dry with paper towels and rub with 3 g (1/2 tsp) of the salt

3. Heat 15 ml (1 tbsp) oil in a large oven-safe skillet over medium-high heat

4. Place salmon skin-side down and sear for 3 to 4 minutes until skin is crisp and golden

5. Flip and sear for 1 minute, then transfer to the oven for 8 to 10 minutes until just cooked through

6. While salmon cooks, heat remaining 15 ml (1 tbsp) oil in a separate skillet

7. Add shrimp and cook 1 to 2 minutes per side until pink and opaque, set aside

8. In a saucepan, combine fish stock, water, tomato puree, and saffron

9. Bring to a simmer over medium heat and let cook 5 minutes

10. In a small bowl, whisk flour with remaining 2 g (1/2 tsp) salt to combine

11. Stir flour mixture into the saucepan and cook 2 minutes, stirring constantly

12. Gradually add heavy cream, stirring to prevent lumps, then simmer 3 to 4 minutes until slightly thickened

13. Remove from heat and stir in whipped cream and fresh dill

14. Slice salmon if desired, plate with shrimp, and spoon warm saffron sauce over the top