It’s 6pm and you need dinner fast. This Spiced Lemon Salmon and Shrimp Tray Bake is your new secret weapon. It delivers big Mediterranean flavors with almost zero effort. You get juicy seafood and tender veggies in one shot.
If you are craving something light yet filling, this works perfectly. It is fresh, bright, and ready in just 30 minutes. You won’t believe how much flavor fits on one pan. This is a recipe you will make on repeat.
Why You’ll Love This Lemon Salmon and Shrimp
This recipe is a lifesaver for a quick weeknight dinner. You only need one pan for the whole meal. That means you spend less time washing dishes later. It is the perfect healthy reset for your routine.
The bright flavors are ideal for a fresh Spring meal. You get a massive protein boost from two seafood favorites. Everything cooks together at the same time and temperature. It is reliable, delicious, and incredibly satisfying every time.
How This Comes Together
This meal is all about simple preparation and high heat. You just whisk the marinade and toss everything together. There is no complicated technique required for this dish. It is a foolproof method for any home cook. Even beginners can master this seafood feast easily.
What You’ll Need
Most of these ingredients are likely already in your kitchen. Use fresh seafood for the best results in this Lemon Salmon and Shrimp dish.
- 4 salmon fillets (approx. 170g each)
- 450g large shrimp, peeled and deveined
- 450g asparagus, woody ends trimmed
- 1 large red bell pepper, sliced into strips
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 lemon, thinly sliced into rounds
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cumin
- 1 teaspoon kosher salt
- 0.5 teaspoon cracked black pepper
- 2 tablespoons fresh parsley, chopped
Step-by-Step Directions
- Preheat the oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper.
- In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, oregano, cumin, salt, and black pepper to create the marinade.
- Arrange the salmon fillets, shrimp, asparagus, and bell pepper strips on the prepared baking sheet in a single layer.
- Drizzle the marinade evenly over the seafood and vegetables, then use tongs or clean hands to toss gently until everything is well-coated.
- Place the lemon slices over the salmon fillets and interspersed among the shrimp.
- Roast in the center of the oven for 12 to 15 minutes, or until the salmon reaches an internal temperature of 63°C (145°F) and the shrimp are opaque and pink.
- Remove from the oven and garnish immediately with fresh chopped parsley before serving.
How to Serve It
I love serving this straight from the baking sheet. It looks beautiful and rustic on your dining table. Pair it with a side of fluffy quinoa. You could also serve it over a light salad. This is impressive enough for guests but easy enough for Mondays.
Leftovers & Storage
Store any leftovers in an airtight container immediately. They will stay fresh in the fridge for two days. I do not recommend freezing cooked seafood tray bakes. Reheat it gently in the oven at a low temp. This prevents the shrimp from becoming tough or rubbery. It makes a fantastic cold lunch the next day.
Make It Even Better (Pro Tips)
- Do not skip the parchment paper for easy cleanup.
- Avoid overcooking the shrimp by checking them at 12 minutes.
- Substitute asparagus with green beans if you prefer more crunch.
- Pat the salmon dry with paper towels before adding the marinade.
- Use a meat thermometer to ensure the salmon is exactly 145°F.
- Add a pinch of chili flakes for a spicy kick.
- Use high-quality extra virgin olive oil for the best flavor.
- Garnish with extra fresh parsley right before you eat.
Easy Ways to Change It Up
- Swap the red pepper for yellow or orange for more color.
- Use lime juice and cilantro for a zesty Mexican twist.
- Add halved cherry tomatoes for a burst of sweet juice.
- Try this with zucchini slices during the peak Summer season.
- Serve with a dollop of Greek yogurt for extra creaminess.
Quick Questions
Can I use frozen seafood?
Yes, you can use frozen salmon and shrimp for this. Just make sure to thaw them completely before cooking. Pat them dry to remove any excess moisture before seasoning.
How do I know when the salmon is done?
The salmon should flake easily with a fork when it is ready. It will turn an opaque pink color in the center. An internal temperature of 145°F is the safest target.
Is this recipe good for meal prep?
This is an excellent option for meal prep lunches. The flavors of this Lemon Salmon and Shrimp stay great for two days. Just be careful not to overheat it when you’re at work.
I hope you give this simple tray bake a try tonight. It is the easiest way to get a healthy dinner on the table. You are going to love the fresh lemon and garlic combo!
— Ethan
Spiced Lemon Salmon and Shrimp Tray Bake
Ingredients
Method
- Preheat the oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper.
- In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, oregano, cumin, salt, and black pepper to create the marinade.
- Arrange the salmon fillets, shrimp, asparagus, and bell pepper strips on the prepared baking sheet in a single layer.
- Drizzle the marinade evenly over the seafood and vegetables, then use tongs or clean hands to toss gently until everything is well-coated.
- Place the lemon slices over the salmon fillets and interspersed among the shrimp.
- Roast in the center of the oven for 12 to 15 minutes, or until the salmon reaches an internal temperature of 63°C (145°F) and the shrimp are opaque and pink.
- Remove from the oven and garnish immediately with fresh chopped parsley before serving.
