Baked Salmon with Lemon Parmesan Shrimp
Buttery baked salmon topped with garlicky lemon Parmesan shrimp is an easy, elegant seafood dinner ready in just 30 minutes.
A Seafood Dinner That Feels Fancy But Comes Together Fast
There's something about the combination of tender baked salmon and garlicky, cheesy shrimp that instantly makes a weeknight dinner feel special. This baked salmon and shrimp recipe layers buttery lemon Parmesan shrimp right on top of flaky salmon fillets, with juicy roasted tomatoes tucked in for good measure. It's the kind of seafood dinner with salmon and shrimp that looks like it came from a restaurant, but it's genuinely simple enough for a Tuesday night.
If you love the idea of salmon with shrimp cream sauce but want something a little lighter and brighter, this is your recipe. Instead of a heavy cream base, we're using melted butter, fresh lemon juice, garlic, and Parmesan to create a topping that's rich without feeling like too much. Baked salmon and tomatoes have always been a classic pairing, and adding shrimp on top takes it from simple to showstopper.
Before we get cooking, the right tools and ingredients make a real difference here. A rimmed baking sheet helps catch all those buttery, garlicky juices, a good microplane makes quick work of the lemon zest, and using freshly grated Parmesan instead of the pre-shredded kind gives you a much better melt and flavor. These are the products that genuinely help this recipe shine:
Why This Salmon and Shrimp Combo Works
Baking the salmon first gives it a head start so it doesn't overcook by the time the shrimp are done. The shrimp cook fast, so layering them on partway through keeps both proteins perfectly cooked, no rubbery shrimp or dry salmon here. The cherry tomatoes roast alongside everything, softening into little bursts of sweetness that balance the richness of the butter and Parmesan.
Chef's Tip: Pat your salmon and shrimp completely dry with paper towels before seasoning. Excess moisture is the number one reason seafood steams instead of roasting, and a dry surface is what gives you that lightly golden, broiled Parmesan finish.
This recipe is also incredibly flexible. Think of it as a template for grilled salmon with shrimp and sauce too, if you'd rather fire up the grill in warmer months. Just wrap the salmon and shrimp mixture in a foil packet and grill over medium heat until cooked through.
Ingredient Notes and Substitutions
A few notes to help this recipe turn out perfectly every time:
- Salmon: Center-cut fillets work best since they cook evenly. Skin-on or skinless both work, just adjust baking time slightly if your fillets are thicker or thinner than 1 inch.
- Shrimp: Large or jumbo shrimp hold up well under the broiler without shrinking too much. Fresh or thawed frozen shrimp both work great.
- Parmesan: Freshly grated melts more smoothly than pre-shredded cheese, which often contains anti-caking agents that affect texture.
- Tomatoes: Cherry or grape tomatoes roast quickly and add a pop of color and acidity, but halved Roma tomatoes work in a pinch.
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 is an easy, elegant seafood dinner ready in just 30 minutes.
Ingredients
- 4 salmon fillets, about 6 oz each, skin on or off
- 1 lb large shrimp, peeled and deveined, tails removed
- 4 tbsp unsalted butter, melted, divided
- 1 tbsp olive oil, extra virgin
- 4 cloves garlic, minced
- 1 lemon, zested and juiced, plus extra slices for garnish
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1 1/2 cups cherry tomatoes, halved
- 2 tbsp fresh parsley, chopped, plus more for garnish
- 1/4 tsp red pepper flakes, optional, for heat
- 1 tsp salt, divided, 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 with parchment paper or lightly grease a baking dish.
Pat the salmon fillets dry and place them on the prepared baking sheet. Drizzle with 2 tablespoons of melted butter and season with half the salt and pepper.
Scatter the cherry tomatoes around the salmon and drizzle them with olive oil.
Bake the salmon and tomatoes for 10 minutes while you prepare the shrimp topping.
In a medium bowl, toss the shrimp with the remaining melted butter, minced garlic, lemon zest, lemon juice, Parmesan cheese, parsley, red pepper flakes, and the remaining salt and pepper.
Remove the baking sheet from the oven and arrange the shrimp mixture over and around the salmon fillets.
Return to the oven and bake for another 8 to 10 minutes, until the shrimp are pink and opaque and the salmon flakes easily with a fork.
Switch the oven to broil for 1 to 2 minutes to lightly brown the Parmesan on top, watching closely so it does not burn.
Garnish with extra Parmesan, fresh parsley, and lemon slices before serving warm.
Equipment
- Large baking sheet
- Parchment paper
- Mixing bowl
- Microplane or zester
- Instant-read thermometer
Notes
Serving Suggestions
This baked salmon and shrimp pairs beautifully with something simple on the side, since the topping itself is already so flavorful. A few favorites:
- Garlic butter rice or a simple lemon orzo
- Crusty bread for soaking up the buttery pan juices
- A crisp green salad with a light vinaigrette
- Roasted asparagus or sauteed green beans
For a lower-carb option, serve it over cauliflower rice or alongside a big pile of roasted zucchini.
Storage and Reheating
Leftovers keep in the fridge for up to 2 days in an airtight container. To reheat without drying out the seafood, warm everything gently in a covered skillet over low heat, or pop it in a 300 degree F oven just until heated through. Avoid the microwave if you can, since it tends to make the shrimp rubbery.
A Quick Warning: Don't skip patting the shrimp dry before mixing them with the butter and Parmesan. Wet shrimp will water down the topping and prevent that lovely golden broil at the end.
Whether you're making this for a cozy weeknight or a dinner party that needs to look impressive with minimal effort, this baked salmon and shrimp recipe delivers every time. It's proof that simple ingredients, a hot oven, and a little lemon and garlic can turn into something truly memorable.
