Baked Salmon with Lemon Parmesan Shrimp
This baked salmon and shrimp recipe bathes tender fillets and juicy shrimp in a bright lemon Parmesan sauce for an easy, restaurant-worthy seafood dinner in under 30 minutes.
A Seafood Dinner That Tastes Like a Celebration
There is something special about a dinner that brings salmon and shrimp together on one pan. This baked salmon with lemon Parmesan shrimp recipe is one of those meals that looks like it came from a coastal restaurant, but it actually comes together with simple pantry staples and one baking sheet. Bright lemon, melted butter, garlic, and nutty Parmesan blanket tender salmon fillets and juicy shrimp, and the whole thing bakes in under 20 minutes.
If you have been searching for baked salmon and shrimp recipes that feel a little more special than your usual weeknight fish dinner, this is the one to bookmark. It is also a fantastic answer if you are craving a seafood dinner with salmon and shrimp but do not want to juggle multiple pots and pans.
Before we get cooking, the right tools and a few good ingredients make a real difference here. A heavy, rimmed baking sheet helps everything cook evenly, and freshly grated Parmesan melts so much better than the pre-shredded kind. These are the products that genuinely help this recipe shine:
Why This Salmon and Shrimp Combo Works So Well
Salmon and shrimp cook at slightly different speeds, but when you cut the salmon into even fillets and scatter the shrimp around the edges of the pan, everything finishes at almost the same time. The shrimp release a little natural sweetness as they roast, which mingles with the lemon butter sauce and gently coats the salmon too.
This is also one of those salmon with shrimp recipes that is easy to dress up or down. Add the cherry tomatoes for a fresh, almost Mediterranean feel, similar to a baked salmon with tomatoes and herbs dish, or skip them if you would rather keep things simple and classic.
Chef's Tip: Pat your salmon and shrimp completely dry before seasoning. Excess moisture is the number one reason seafood steams instead of getting that lightly golden, baked finish.
Building the Lemon Parmesan Sauce
The sauce is really the heart of this dish. Melted butter and olive oil create a rich base, fresh lemon juice cuts through that richness, and minced garlic adds depth without overpowering the seafood. Once that mixture is drizzled over the salmon and shrimp, a generous layer of grated Parmesan goes on top, where it turns golden and slightly crisp in the oven.
If you love a salmon with shrimp cream sauce, stir a splash of heavy cream into the pan juices once everything comes out of the oven. Warm it briefly on the stovetop and you will have a luscious, restaurant-style sauce to spoon over rice, pasta, or crusty bread.
- For extra brightness, add lemon zest along with the juice.
- For a little heat, do not skip the red pepper flakes.
- For a heartier sheet pan dinner, toss the cherry tomatoes in olive oil and a pinch of salt before adding them to the pan.
From Oven to Table in Under 30 Minutes
One of the best things about this recipe is how forgiving the timeline is. While the oven preheats, you can whisk together the sauce and prep the seafood, which means dinner is realistically on the table in half an hour. It is just as comfortable on a busy Tuesday night as it is for a shrimp and salmon dinner when guests are coming over.
Ready to make it? Here is the full step-by-step recipe:
Baked Salmon with Lemon Parmesan Shrimp
This baked salmon and shrimp recipe bathes tender fillets and juicy shrimp in a bright lemon Parmesan sauce for an easy, restaurant-worthy seafood dinner in under 30 minutes.
Ingredients
- 4 salmon fillets, about 6 oz each, skin on or off
- 1 lb large shrimp, peeled and deveined, tails on or off
- 4 tbsp unsalted butter, melted
- 2 tbsp olive oil, extra virgin
- 4 cloves garlic, minced
- 2 lemon, one juiced, one sliced for garnish
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 3/8 cup heavy cream, optional, for a creamier sauce
- 1 cup cherry tomatoes, halved
- 2 tbsp fresh parsley, chopped, plus more for garnish
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes, optional, for heat
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, freshly cracked
Instruction
Preheat the oven to 400 degrees F (200 degrees C) and line a large baking sheet or oven-safe skillet with parchment paper or lightly grease it.
Pat the salmon fillets and shrimp dry with paper towels, then season both with salt, black pepper, and oregano.
In a small bowl, whisk together the melted butter, olive oil, minced garlic, and lemon juice.
Arrange the salmon fillets in the center of the baking sheet and scatter the shrimp and cherry tomatoes around them.
Drizzle the garlic lemon butter mixture evenly over the salmon, shrimp, and tomatoes.
Sprinkle the grated Parmesan cheese over the top of everything, along with red pepper flakes if using.
Bake for 12 to 15 minutes, until the salmon flakes easily with a fork and the shrimp turn pink and opaque.
If you want an extra creamy sauce, switch the oven to broil for the last 2 to 3 minutes, or stir the heavy cream into the pan juices and warm gently on the stovetop.
Remove from the oven, garnish with fresh parsley and lemon slices, and serve immediately.
Equipment
- Large baking sheet or oven-safe skillet
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Citrus juicer
Notes
Serving Suggestions and Smart Swaps
This baked salmon and shrimp pairs beautifully with simple sides that let the lemon Parmesan flavors shine. Try it over:
- Garlic butter rice or orzo
- A crisp green salad with a light vinaigrette
- Roasted asparagus or zucchini
- Warm crusty bread to soak up the sauce
If you would rather cook this outdoors, you can adapt it into a grilled salmon with shrimp and sauce version by wrapping the seasoned seafood and sauce in a foil packet and grilling over medium heat for about 12 minutes, checking for doneness as you go.
Chef's Tip: Salmon is done when it flakes easily with a fork and turns from translucent to opaque pink. Shrimp are done as soon as they curl into a loose C shape and turn pink, so pull the pan the moment that happens to avoid overcooking.
However you serve it, this dish proves that baked salmon and shrimp does not need to be complicated to feel impressive. One pan, a handful of bright, savory ingredients, and a hot oven are really all it takes to bring this seafood favorite to your table tonight.
