Preheat the air fryer. Set it to 390°F (200°C). Let it heat for at least 3 minutes so the basket is nice and hot.

Pat seafood dry. Use paper towels to dry the salmon and shrimp well. This helps them brown and prevents steaming.

Season. In a small bowl, mix olive oil, lemon zest, paprika, pepper, and half the salt. Brush or rub most of it on the salmon. Toss the shrimp with the remaining mixture.

Start with salmon. Lightly oil the air fryer basket. Place salmon fillets skin-side down, not touching. Air fry for 6 minutes.

Add shrimp. Open the basket, add shrimp around the salmon in a single layer. Cook 4–6 more minutes, until the salmon flakes easily and the shrimp are pink and just firm. Total time is about 10–12 minutes, depending on thickness.

Make the quick finish. While the seafood cooks, melt butter in a small pan (or microwave). Stir in lemon juice and garlic. Warm just until fragrant—about 30 seconds. Add red pepper flakes if using.

Finish and rest. Transfer salmon and shrimp to a plate. Spoon the lemon-garlic butter on top and sprinkle with herbs. Let it rest 2 minutes so the juices settle.

Serve. Plate with rice, greens, or veggies. Add extra lemon wedges and a pinch of salt to taste.