Tuscan Salmon and Shrimp Soup

Season the salmon cubes with avocado oil, salt, pepper, garlic powder, and smoked paprika, then give them a quick toss.

In a Dutch oven, cook the chopped bacon until crispy; remove and set aside.

Sear the seasoned salmon for 90 seconds on one side and 60 seconds on the other, then remove and set aside to finish cooking later.

Season the shrimp with the same seasonings and sauté for about 45 seconds per side; set aside to finish cooking later.

Sauté the diced onion in the pot until soft, then add minced garlic and cook until fragrant.

Add sun-dried tomatoes, Italian seasoning, and red pepper flakes; sauté for one minute.

Reduce the mixture by half, then pour in the chicken broth and bring to a simmer; cook for 10 minutes.

Lower the heat and stir in heavy cream and freshly grated parmesan cheese.

Add the tortellini and cook for about two minutes.

Return the salmon to the pot and cook for about three more minutes.

Add the shrimp back in, then stir in the spinach and cook until just wilted.

Finish by stirring in lemon zest and lemon juice.

Serve the soup topped with the reserved crispy bacon and additional freshly grated parmesan.