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Top-down view of Creamy Garlic Butter Salmon and Shrimp Bake in an aluminum baking tray garnishing with fresh parsley and lemon slices.

Creamy Garlic Butter Salmon and Shrimp Bake

A quick 30-minute Mediterranean seafood dinner featuring a center-cut salmon fillet and juicy shrimp baked in an aluminum tray with a velvety garlic butter lemon cream sauce.
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Prep Time 15 minutes
Cook Time 22 minutes
Servings: 6
Calories: 480
Ingredients Method Notes

Ingredients
  

Seafood Base:
  • - 1.5 to 2 lbs salmon fillet center-cut, skin off preferred
  • - 1 lb large shrimp 21/25 count, peeled and deveined
  • - 2 tbsp extra virgin olive oil
  • - 1 tsp smoked paprika
  • - 1 tsp garlic powder
  • - 1 tsp Italian seasoning
  • - Salt and freshly ground black pepper to taste
  • - 1 fresh lemon sliced into wheels, plus extra wedges for serving
Creamy Garlic Butter Sauce:
  • - 3 tbsp unsalted butter
  • - 5 cloves garlic finely minced
  • - 1 cup heavy cream or half-and-half
  • - 0.5 cup chicken broth or vegetable broth
  • - 0.5 cup Parmesan cheese finely grated
  • - 1 tbsp Dijon mustard
  • - 2 tbsp fresh lemon juice
  • - 0.25 cup fresh Italian parsley finely chopped

Method
 

Prep the Oven and Tray:
  1. Preheat oven to 375°F (190°C). Lightly grease a large aluminum foil baking tray or rimmed baking sheet with cooking spray or olive oil.
Season the Seafood:
  1. Pat salmon fillet dry with paper towels and place down the center of the foil tray. Arrange peeled shrimp evenly along both sides of the salmon. Drizzle olive oil over seafood and season with paprika, garlic powder, Italian seasoning, salt, and black pepper. Tuck lemon slices around tray.
Build the Cream Sauce:
  1. Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add chicken broth, heavy cream, and Dijon mustard; simmer gently for 3-4 minutes. Reduce heat to low and whisk in grated Parmesan and lemon juice until smooth.
Assemble and Bake:
  1. Pour creamy garlic sauce generously over salmon and shrimp. Bake uncovered at 375°F (190°C) for 18-22 minutes until salmon flakes with a fork and shrimp are opaque.
Garnish and Serve:
  1. Spoon warm pan juices back over seafood, scatter fresh chopped parsley over top, and serve hot with fresh lemon wedges.

Notes

- Use large raw shrimp (21/25 count) so they cook at the exact same rate as the salmon without turning rubbery.
- Lower heat completely before whisking Parmesan into the warm sauce to ensure a perfectly smooth, silky texture.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a 300°F oven.