Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the beef cubes and sear until browned on all sides, about 5 minutes.

Stir in the paprika, beef broth, and white beans. Bring to a boil, then reduce heat to low, cover, and let stew for 15 to 20 minutes until the beef is tender.

While the stew simmers, place the salmon fillets and trimmed asparagus onto the prepared baking sheet. Drizzle with the remaining 1 tablespoon of olive oil and season with salt and pepper.

Bake the salmon and asparagus for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.

Stir the heavy cream, spinach, and Parmesan cheese into the beef stew. Let it simmer uncovered for 3 to 5 minutes until the spinach wilts and the creamy broth thickens slightly.

Ladle the creamy white bean and beef stew into shallow bowls. Top each bowl with a baked salmon fillet and a portion of roasted asparagus.

Garnish with fresh arugula and extra Parmesan cheese before serving immediately.