Baked Salmon with Lemon Parmesan Shrimp
Tender baked salmon and juicy shrimp come together in a buttery lemon Parmesan sauce with sweet blistered tomatoes, an easy, elegant seafood dinner ready in under 40 minutes.
A Seafood Dinner That Feels Fancy But Comes Together Fast
There is something about the combination of baked salmon and shrimp that instantly feels special, even on a random Tuesday night. This sheet pan dinner brings together buttery, flaky salmon and plump, garlicky shrimp, all bathed in a lemon Parmesan butter sauce and roasted alongside sweet, blistered cherry tomatoes. It is one of those seafood dinner with salmon and shrimp recipes that looks like it took hours, but really only asks for about 15 minutes of prep.
If you have been searching for baked salmon and shrimp recipes that do not require a dozen pots and pans, this is the one to save. Everything cooks together on a single pan, which means faster cleanup and more time actually enjoying your meal.
Before we get cooking, the right tools and ingredients make a real difference here. A good sheet pan promotes even browning, a sturdy zester makes quick work of the lemon, 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 Recipe Works
Salmon and shrimp cook at slightly different speeds, so the key is giving them a head start together in a hot oven where the butter sauce can baste both proteins as they roast. The lemon Parmesan butter does double duty here. It seasons the seafood while it bakes, then melts into a light, glossy sauce that pools around the salmon with tomatoes and herbs, almost like a lighter take on a salmon with shrimp cream sauce, minus the heavy cream.
The cherry tomatoes are not just a garnish. As they roast, they soften and release their juices, mingling with the garlic butter to create little pockets of sweet, savory flavor throughout the pan. It is what turns this into more than just baked salmon and tomatoes, it becomes a full, balanced dinner in one dish.
Chef's Tip: Pat your salmon and shrimp completely dry before seasoning. Excess moisture is the number one reason seafood steams instead of roasts, which can leave you with a pale, soft crust instead of that golden, slightly crisp finish.
Tips for Perfectly Baked Salmon and Shrimp
A few small details make a big difference in how this dish turns out:
- Choose similar-sized shrimp. Large or jumbo shrimp cook at close to the same rate as salmon fillets, so they finish together without one overcooking.
- Don't skip the zest. Lemon zest adds a bright, aromatic quality that lemon juice alone cannot replicate.
- Watch the clock closely. Shrimp go from perfectly pink to rubbery in just a couple of minutes, so start checking around the 10 minute mark.
- Use fresh Parmesan. It melts smoothly into the butter sauce, while pre-shredded cheese tends to clump.
This method also adapts beautifully if you love the idea of grilled salmon with shrimp and sauce. Simply prepare the same lemon Parmesan butter, then finish the seafood on a hot grill in a foil packet or on skewers, basting with the sauce as it cooks.
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 with sweet blistered tomatoes, an easy, elegant seafood dinner ready in under 40 minutes.
Ingredients
- 4 salmon fillets, about 6 oz each, skin-on or skinless
- 1 lb large shrimp, peeled and deveined, tails on or off
- 1 1/2 cups cherry tomatoes, halved
- 4 tbsp unsalted butter, melted, divided
- 2 tbsp olive oil, extra virgin
- 4 cloves garlic, minced
- 1 lemon, juiced and zested, plus extra slices for garnish
- 1/2 cup grated Parmesan cheese, finely grated
- 2 tbsp fresh parsley, chopped, plus more for garnish
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes, optional, adjust to taste
- 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 sheet pan with parchment paper or lightly grease a baking dish.
Pat the salmon fillets and shrimp dry with paper towels. Arrange the salmon in the center of the pan and scatter the shrimp and halved cherry tomatoes around it.
In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, black pepper, and red pepper flakes.
Spoon or brush the butter mixture evenly over the salmon, shrimp, and tomatoes, making sure everything gets coated.
Sprinkle the grated Parmesan cheese evenly over the salmon and shrimp.
Bake for 12 to 15 minutes, until the salmon flakes easily with a fork and the shrimp are pink and opaque. If you want extra color, broil for the last 1 to 2 minutes.
Remove from the oven and immediately squeeze fresh lemon juice over the top.
Garnish with chopped parsley and fresh lemon slices before serving warm.
Equipment
- Large sheet pan or baking dish
- Parchment paper
- Mixing bowl
- Whisk
- Zester or grater
- Basting brush
Notes
Serving Suggestions and Storage
This dish pairs wonderfully with something simple to soak up that lemon Parmesan sauce, think crusty bread, buttery mashed potatoes, or a light bed of orzo. For a lower carb option, serve it over sauteed spinach or alongside roasted asparagus.
As a shrimp and salmon dinner, it also holds up nicely as leftovers, though seafood is always best enjoyed the day it is made. If you do have extras, store them in an airtight container in the fridge for up to two days, and reheat gently over low heat to protect the texture of the shrimp.
Chef's Tip: If you are meal prepping, keep the sauce separate from the cooked seafood and reheat them together at the last minute. This keeps the salmon from drying out and helps preserve that fresh, buttery flavor.
However you serve it, this baked salmon and shrimp comes together as a bright, comforting, restaurant-worthy meal that is refreshingly simple to pull off on a weeknight.
