Baked Shrimp Salmon Recipe
This baked salmon and shrimp recipe makes the perfect one pan meal! Loaded with tender salmon fillets, juicy shrimp, and crisp asparagus. This entire meal comes together in under 30 minutes and tastes out of this world!
Ingredients
- 2 lbs fresh salmon fillets
- 1 lb large shrimp, uncooked
- 3 Tbsp oil (olive or canola)
- 1/2 lb asparagus
- 1 large lemon, sliced
- 1 stick unsalted butter, sliced
seasoning-
- 1 ½ tsp ground paprika
- 2 tsp salt
- ½ tsp ground black pepper
- 2 tsp garlic powder
Instructions
- Devein the shrimp and snap off the ends of asparagus. Cut the salmon into fillets if not already cut.
- Line a large baking sheet with parchment paper and add salmon fillets. Add asparagus spears to the pan and season.
- Evenly spread out sliced of lemon and butter. Finish with a drizzle of oil and bake at 425°F for 5 minutes.
- Meanwhile, season the shrimp and add to the baking sheet once 5 minutes are up. Return the baking sheet to the oven and cook for an additional 7-9 minutes.
- Serve by topping with all those incredible juices left in the pan.
Notes
- Don’t overcrowd the pan: Make sure to leave some space between the salmon fillets otherwise, they will begin to steam.
- Use the leftover juices: Don’t dump all the buttery goodness at the bottom of the pan! Use as a sauce over the top of your meal
- Meal plan: This recipe is perfect for making meals for the week ahead.
- Storage. Keep leftovers in the fridge in an airtight container for 3-5 days.
- Reheat. Warm up leftovers on a pan until warm throughout.
- Freeze. To keep this meal the freshest, you can freeze it! Freeze in an airtight container for up to 3 months. Reheat: Thaw in the fridge overnight before warming up on a pan.