Salmon is fatty, by fish standards, and cream is rich. They double down on each other's decadence and both bring their own sweetness to the overall dish.
The myth has snowballed to the point where some believe mixing fish and cheese is somehow not only vaguely gross, but actively toxic. There's no basis for this, and mixing fresh salmon and heavy cream is perfectly fine.
In reality, the separation of seafood and dairy is simply a product of Italian geography: cheese is not historically made where the good seafood is.
Today, you can, and you should. A good place to start is my recipe for lohikeitto.
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