Baked Shrimp Salmon Recipe

This easy baked shrimp and salmon recipe is the kind of one-pan dinner that checks all the boxes. It’s simple, wholesome, and comes together fast, making it ideal for busy nights when a satisfying meal is still a priority. With minimal prep and easy cleanup, this dish proves that healthy cooking doesn’t have to be complicated.

One of the standout features of this recipe is how efficiently everything cooks together. Thick salmon fillets bake alongside tender asparagus spears, creating a flavorful base right on a single sheet pan. Once the salmon is nearly done, shrimp are added so everything finishes cooking at the same time—no juggling pans or timing stress required.

The cooking method couldn’t be more approachable. A quick seasoning, a short bake time, and dinner is ready in under 30 minutes. It’s the kind of recipe that works just as well for a casual weeknight meal as it does when serving guests, thanks to its clean flavors and polished presentation.

From a nutrition standpoint, this meal delivers big. Packed with both salmon and shrimp, it’s naturally high in protein while staying low in carbohydrates. It feels hearty and filling without being heavy, making it a great option for anyone looking to keep meals balanced and nourishing.

This recipe is also incredibly flexible. For those who enjoy a little heat, red pepper flakes can be added to the seasoning blend for a spicy kick. Extra vegetables can easily be mixed in—zucchini, mushrooms, bell peppers, or brussels sprouts all roast beautifully and add more color and texture to the pan.

Flavor variations are easy to customize as well. A homemade Cajun seasoning instantly transforms the dish with bold, savory notes, while fresh herbs like parsley, cilantro, or thyme add brightness and freshness just before serving. These small tweaks make it easy to adapt the recipe without changing the core method.

Altogether, this baked shrimp and salmon recipe is a reliable go-to for effortless dinners. It’s quick, adaptable, and consistently delicious—exactly the kind of meal that earns a permanent spot in the weekly rotation.

Baked Shrimp Salmon Recipe

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This easy baked shrimp and salmon recipe is the kind of one-pan dinner that checks all the boxes. It’s simple, wholesome, and comes together fast, making it ideal for busy nights when a satisfying meal is still a priority. With minimal prep and easy cleanup, this dish proves that healthy cooking doesn’t have to be complicated.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 2 lbs fresh salmon fillets
• 1 lb large shrimp, uncooked
• 3 Tbsp oil (olive or canola)
• 3 Tbsp oil (olive or canola)
• 1/2 lb asparagus
• 1/2 lb asparagus
• 1 large lemon, sliced
• 1 large lemon, sliced
• 1 stick unsalted butter, sliced
• 1 stick unsalted butter, sliced

seasoning:

• 1 ½ tsp ground paprika
• 1 ½ tsp ground paprika
• 2 tsp salt
• 2 tsp salt
• ½ tsp ground black pepper
• ½ tsp ground black pepper
• 2 tsp garlic powder
• 2 tsp garlic powder

Instructions

1. Devein the shrimp and trim the woody ends from the asparagus. Cut the salmon into fillets if needed.
2. Line a large baking sheet with parchment paper and arrange the salmon fillets on the pan. Add the asparagus, then season everything evenly.
3. Top with slices of lemon and butter, drizzle with oil, and bake at 425°F for 5 minutes.
4. While the salmon is in the oven, season the shrimp. After 5 minutes, remove the baking sheet, add the shrimp to the pan, then return it to the oven. Continue baking for another 7–9 minutes, until everything is cooked through.
5. Serve immediately, spooning the flavorful juices from the pan over the top.

Notes

• Don’t overcrowd the pan: Be sure to leave space between the salmon fillets. If the pan is too crowded, the fish will steam instead of searing properly.
• Use the leftover juices: Don’t discard the buttery juices left in the pan. Spoon them over the salmon when serving for extra flavor.
• Meal prep: This recipe works well for making meals ahead of time for the week.
• Storage: Store leftovers in an airtight container in the refrigerator for 3–5 days.
• Reheat: Reheat leftovers in a pan over medium heat until warmed through.
• Freeze: For longer storage, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating in a pan.

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