Baked Salmon with Lemon Parmesan Shrimp
Buttery baked salmon topped with garlicky lemon Parmesan shrimp, a restaurant-worthy seafood dinner ready in under 40 minutes.
A Seafood Dinner That Tastes Like a Splurge
Some nights call for a dinner that feels a little special without actually asking much of you, and that's exactly where this baked salmon and shrimp recipe comes in. Buttery, garlicky shrimp bathed in a lemon Parmesan sauce gets spooned right over tender baked salmon, and the whole thing comes together in one pan plus a quick skillet step. It's the kind of seafood dinner with salmon and shrimp that looks like it came from a nice restaurant, but it's genuinely simple enough for a Tuesday.
What makes this different from a typical salmon with shrimp cream sauce is that there's no heavy cream weighing things down. Instead, melted butter, fresh lemon juice, and real Parmesan cheese create a light, silky coating that clings to the shrimp and pools around the salmon in the best way. Roasted cherry tomatoes bring a juicy, slightly sweet contrast, so really this is baked salmon and tomatoes and baked salmon and shrimp all in one dish.
Before we get cooking, the right tools and ingredients make a real difference here. A good rimmed baking sheet helps the salmon and tomatoes roast evenly instead of steaming, and a reliable nonstick or stainless skillet keeps the shrimp from sticking while the butter sauce comes together.
Choosing Your Salmon and Shrimp
For the best results, look for salmon fillets of similar thickness so they cook evenly, and pick shrimp that are already peeled and deveined to save time on a weeknight. Fresh shrimp from the seafood counter is wonderful, but properly thawed frozen shrimp works just as well and is often more budget friendly.
Chef's Tip: Pat both the salmon and shrimp completely dry with paper towels before seasoning. Excess moisture is the number one reason seafood steams instead of getting that nice color, whether it's in the oven or the skillet.
Building the Lemon Parmesan Sauce
The magic of this dish really lives in the skillet. Melted butter and garlic form the base, then fresh lemon zest and juice cut through the richness, and Parmesan cheese melts in at the very end to thicken everything into a glossy, clingy sauce. This is what takes a simple grilled salmon with shrimp and sauce idea and turns it into something people will ask you to make again.
A few things to keep in mind as you build the sauce:
- Add the Parmesan off the direct heat or on low, so it melts smoothly instead of clumping
- Taste before adding extra salt, since Parmesan already brings plenty of saltiness
- A pinch of red pepper flakes adds warmth without making the dish spicy
Ready to make it? Here is the full step by step recipe:
Baked Salmon with Lemon Parmesan Shrimp
Buttery baked salmon topped with garlicky lemon Parmesan shrimp, a restaurant-worthy seafood dinner ready in under 40 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, divided
- 2 tbsp olive oil, extra virgin
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1 cup cherry tomatoes, halved
- 2 tbsp fresh parsley, chopped, plus more for garnish
- 1 tsp paprika
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, freshly ground
- 1/4 tsp red pepper flakes, optional, for heat
Instruction
Preheat the oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper or lightly grease a baking dish.
Pat the salmon fillets dry and arrange them on the prepared sheet. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and paprika.
Scatter the cherry tomatoes around the salmon, then bake for 12 to 15 minutes, until the salmon flakes easily with a fork.
While the salmon bakes, heat the remaining olive oil and 2 tablespoons of butter in a skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant.
Add the shrimp to the skillet in a single layer and season with salt and pepper. Cook for 2 minutes per side, until pink and just cooked through.
Stir in the lemon zest, lemon juice, remaining butter, and red pepper flakes, then sprinkle in the Parmesan cheese and toss until the shrimp are glossy and coated.
Remove the salmon from the oven and spoon the lemon Parmesan shrimp and pan sauce directly over each fillet.
Garnish with chopped parsley and extra Parmesan, then serve immediately with the roasted cherry tomatoes.
Equipment
- Large baking sheet
- Parchment paper
- Large skillet
- Microplane or zester
- Fish spatula
Notes
Serving and Storage Tips
This baked salmon and shrimp pairs beautifully with something simple, like garlic butter rice, crusty bread for soaking up the extra sauce, or a crisp green salad. For a heartier plate, roasted potatoes or buttered pasta both work well alongside the roasted tomatoes.
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently, covered, over low heat so the salmon stays moist and the sauce doesn't break. This recipe isn't really meant for freezing, since both the texture of the salmon and the delicate butter sauce suffer once thawed.
Easy Variations to Try
Once you've made this a time or two, it's easy to riff on it:
- Swap the shrimp topping onto grilled salmon instead of baked, for a smoky, charred version
- Stir a splash of heavy cream into the sauce if you want a richer salmon with shrimp cream sauce style finish
- Add extra roasted vegetables, like asparagus or zucchini, right alongside the salmon and tomatoes
However you serve it, this dish proves that an impressive shrimp and salmon dinner doesn't have to mean hours in the kitchen. Just a hot oven, a hot skillet, and about half an hour stand between you and a genuinely special meal.
