Baked Salmon with Lemon Parmesan Shrimp
Tender baked salmon and juicy shrimp come together in a buttery lemon Parmesan sauce for a restaurant-worthy seafood dinner that's ready in under 30 minutes.
A Seafood Dinner That Feels Fancy But Comes Together Fast
There is something about the combination of baked salmon and shrimp that instantly makes a weeknight dinner feel special. This recipe takes everything we love about classic salmon with shrimp recipes and dresses it up with a buttery lemon Parmesan sauce, juicy roasted cherry tomatoes, and just enough garlic to make the kitchen smell incredible. It is the kind of seafood dinner with salmon and shrimp that looks like it took hours, but really comes together on one sheet pan in under thirty minutes.
What makes this dish stand out among other baked salmon and shrimp recipes is the lemon Parmesan twist. Instead of a heavy cream sauce, we lean on melted butter, fresh lemon juice, and salty Parmesan to coat the seafood in something rich but still bright. If you usually search for salmon with shrimp cream sauce, this lighter version might just become your new favorite.
Before we get cooking, the right tools and ingredients make a real difference here. A rimmed baking sheet helps catch the buttery juices instead of losing them in the oven, and freshly grated Parmesan (not the powdery shaker kind) melts so much better into a golden, slightly crisp topping.
Why This Recipe Works
Baking the salmon and shrimp together on one pan, surrounded by halved cherry tomatoes, means every component finishes cooking at roughly the same time, and the tomatoes burst into little pockets of sweetness that balance the richness of the butter and cheese. It is a simple technique, but it is exactly what makes this baked salmon and tomatoes style of cooking so popular for busy weeknights.
- The shrimp soak up the lemon garlic butter and turn tender in just a few minutes.
- The Parmesan forms a light, savory crust over the salmon as it broils.
- The tomatoes add color, acidity, and a little juiciness to every bite.
Chef's Tip: Pat your salmon and shrimp completely dry before seasoning. Excess moisture is the number one reason seafood ends up steaming instead of getting that lightly golden, broiled finish.
Tips for Perfectly Baked Salmon and Shrimp
The biggest mistake people make with any baked salmon and shrimp recipe is overcooking the shrimp while waiting on the salmon. Shrimp cook fast, often in half the time, so keep an eye on them once you hit the ten minute mark. They are done as soon as they turn pink, curl slightly, and look opaque all the way through.
If you want to lean more into a grilled salmon with shrimp and sauce vibe, this same lemon butter mixture works beautifully brushed onto fish and shrimp skewers on the grill, just keep the Parmesan as a finishing touch rather than baking it on directly over flame.
For anyone who loves a saucier finish, you can simmer any extra lemon butter left on the pan with a splash of cream for an easy, almost effortless salmon with shrimp cream sauce drizzle.
Ready to make it? Here is the full step-by-step recipe:
Baked Salmon with Lemon Parmesan Shrimp
Tender baked salmon and juicy shrimp come together in a buttery lemon Parmesan sauce for a restaurant-worthy seafood dinner that's ready 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 clove garlic, minced
- 3 tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest, from one lemon
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1 cup cherry tomatoes, halved
- 2 tbsp fresh parsley, chopped, plus more for garnish
- 3/4 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 and shrimp dry with paper towels, then arrange the salmon in the center of the baking sheet with the shrimp and cherry tomatoes around it.
In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, and lemon zest.
Drizzle the lemon butter mixture evenly over the salmon, shrimp, and tomatoes.
Season everything generously with salt, black pepper, and red pepper flakes if using.
Sprinkle the grated Parmesan cheese over the salmon and shrimp.
Bake for 12 to 15 minutes, until the salmon flakes easily with a fork and the shrimp turn pink and opaque.
Switch the oven to broil for 1 to 2 minutes to lightly golden the Parmesan topping, watching closely so it does not burn.
Remove from the oven, scatter with fresh parsley, and serve immediately with extra lemon wedges on the side.
Equipment
- Large baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Zester or grater
Notes
Serving and Storage Ideas
This dish pairs wonderfully with something simple, like steamed rice, crusty bread to soak up the lemon butter, or a light green salad. It is a satisfying, protein packed seafood dinner with salmon and shrimp that does not need much else on the plate.
Leftovers keep well in the fridge for up to two days in an airtight container. Reheat gently in a low oven or covered skillet on the stovetop so the salmon stays moist and the shrimp does not turn rubbery. I do not recommend microwaving seafood if you can help it, since it tends to overcook quickly and lose that just-baked texture.
Make It Your Own
Feel free to swap in different vegetables depending on the season. Asparagus, zucchini, or thinly sliced bell peppers all roast beautifully alongside the salmon and shrimp. You can also adjust the heat level with more or less red pepper flakes, or skip them entirely for a milder, family friendly version.
However you serve it, this baked salmon and shrimp recipe is proof that an impressive seafood dinner does not need a long ingredient list or complicated technique, just good fish, fresh lemon, and a little melted butter.
