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Creamy Lemon Garlic Shrimp Salmon Bake Recipe

Creamy Lemon Garlic Shrimp Salmon Bake with Parmesan Sauce

There's something truly comforting about a one-pan meal, especially when it features succulent shrimp and tender salmon bathed in a rich, creamy sauce. This Creamy Lemon Garlic Shrimp Salmon Bake is not only easy to whip up but also perfect for impressing your family or guests.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Lemon Garlic Sauce
  • 4 fillets salmon fresh or frozen, thawed if using frozen
  • 1 lb shrimp peeled and deveined, opt for large shrimp
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup Parmesan cheese grated
  • 2 tbsp lemon juice
  • 1 whole lemon zest
Salt and Pepper
  • Fresh parsley

Equipment

  • Large Skillet
  • Baking Dish

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  3. Step 3: Add the shrimp to the skillet and cook until they turn pink and opaque, approximately 3-4 minutes. Once cooked, remove the shrimp from the skillet and set aside.
  4. Step 4: In the same skillet, lower the heat and pour in the heavy cream. Stir in the Parmesan cheese, lemon juice, lemon zest, salt, and pepper. Cook until the sauce thickens slightly, about 3-5 minutes.
  5. Step 5: In a greased baking dish, place the salmon fillets. Pour the creamy sauce over the salmon, then add the cooked shrimp on top.
  6. Step 6: Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
  7. Step 7: Garnish with fresh parsley before serving. Enjoy your meal!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, consider using the oven to keep the salmon from becoming rubbery.