If you’re looking for a dinner that feels special yet is simple enough for a busy weeknight, you’ll fall in love with this Baked Salmon and Shrimp with Onions recipe. This dish combines rich, flaky salmon and juicy shrimp, all resting on a bed of sweet, caramelized onions. It’s the perfect way to enjoy the vibrant Mediterranean flavors without spending hours in the kitchen or dealing with a mountain of dishes afterward.
Whether you’re cooking for family or hosting friends, this recipe fits the bill. It’s quick to prepare, and the aroma that fills your home while it bakes is simply irresistible. Plus, it’s a one-pan wonder, which means more time enjoying your meal and less time cleaning up!
Why You’ll Love This Recipe
- Easy to Prepare: With just a few simple steps, you can whip up a delicious meal without any fuss.
- Family-Friendly: The mild flavors and delightful textures make it appealing to both kids and adults.
- One-Pan Cleanup: Enjoy minimal mess with everything cooking together on one baking sheet.
- Healthy Ingredients: Packed with protein and wholesome vegetables, it’s a nutritious choice for any day of the week.
- Versatile Dish: Perfect for weeknight dinners or special occasions; this recipe adapts beautifully to any table setting.
Ingredients You’ll Need
You’ll find that this recipe uses simple, wholesome ingredients that are easy to find at your local grocery store. Let’s gather what we need for our fantastic meal!
- 1.5 pounds center-cut salmon fillet (skin-on)
- 1 pound large raw shrimp (21/25 count, peeled and deveined)
- 2 medium yellow onions (peeled and sliced into 1/4-inch crescents)
- 2 tablespoons extra-virgin olive oil (divided)
- 2 tablespoons unsalted butter (melted)
- 4 cloves garlic (finely minced)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon freshly ground black pepper (divided)
- 1 medium lemon (sliced into thin wheels, plus 1 tablespoon fresh juice)
- 2 tablespoons fresh flat-leaf parsley (finely chopped)
Variations
This recipe is wonderfully flexible! Feel free to mix things up based on what you have on hand or your personal preferences.
- Swap the protein: Try using chicken breast instead of salmon or shrimp for a different twist.
- Add more veggies: Toss in bell peppers or asparagus for added color and nutrition.
- Change up the herbs: Use fresh dill or thyme instead of parsley for a new flavor profile.
- Experiment with spices: Add some chili flakes for heat or switch out smoked paprika for regular paprika if that’s what you have.
How to Make Baked Salmon and Shrimp with Onions
Step 1: Preheat Your Oven
First things first—position an oven rack in the middle position and preheat your oven to 400°F (200°C). This ensures even cooking as everything bakes together beautifully. Lightly grease a rimmed baking sheet or pan with cooking spray so that nothing sticks later!
Step 2: Prepare the Onions
Next, place those sliced onions into your baking pan. Drizzle them with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss them gently to coat. Spreading the onions in an even layer will allow them to caramelize nicely while they roast under the salmon and shrimp.
Step 3: Season the Salmon
Pat your salmon dry with paper towels. In a small bowl, mix together smoked paprika, garlic powder, dried oregano, remaining salt, and black pepper. Rub half of this spice mixture over the top of your salmon after drizzling it with 1/2 tablespoon olive oil. Placing the salmon skin-side down atop those onions will let its juices flavor everything below as it bakes.
Step 4: Prepare the Shrimp
While your salmon begins to bake, toss those peeled shrimp in another bowl with the remaining olive oil and spice mixture. In yet another small bowl, whisk together melted butter, minced garlic, and lemon juice. This flavorful buttery mixture will add richness as everything cooks.
Step 5: Add Shrimp and Lemon
After ten minutes in the oven, it’s time to take your pan out! Arrange the seasoned shrimp around the salmon over those sizzling onions. Lay lemon wheels over both seafood options for a burst of citrusy goodness—then drizzle that heavenly garlic-butter mixture evenly across everything.
Step 6: Finish Baking
Return your pan back into the oven! Bake everything together for another 6 to 8 minutes until your shrimp turn opaque pink and curl slightly into “C” shapes. You’ll know it’s done when your salmon reaches an internal temperature of 140°F to 145°F (60°C to 63°C).
Step 7: Plate and Serve
Once baked perfectly, let everything rest for about 3 to 5 minutes before serving. Garnish with freshly chopped parsley if desired! Spoon those delicious pan juices over each portion before diving in—it’s going to taste amazing!
Now you’re ready to enjoy this delightful Baked Salmon and Shrimp with Onions! Happy cooking!
Pro Tips for Making Baked Salmon and Shrimp with Onions
Creating the perfect Baked Salmon and Shrimp with Onions is all about attention to detail and a few helpful tricks!
Choose Fresh Seafood: Opt for fresh, high-quality salmon and shrimp. Fresh seafood not only enhances the flavor but also ensures better texture and overall enjoyment of the dish.
Don’t Overcook: Keep an eye on both the shrimp and salmon as they cook. Shrimp become rubbery if overcooked, while salmon can dry out. Use an instant-read thermometer to check for doneness—salmon should reach 140°F to 145°F (60°C to 63°C).
Let It Rest: Allowing the dish to rest for a few minutes after baking lets the juices redistribute, resulting in more flavorful seafood. This small step makes a big difference in taste!
Customize Your Seasoning: Feel free to adjust the spices to your taste preference. Adding a pinch of cayenne pepper or lemon zest can provide an extra kick that complements the seafood beautifully.
Utilize Leftover Juice: The pan juices are packed with flavor! Don’t forget to spoon them over your seafood before serving for a delightful burst of taste in every bite.
How to Serve Baked Salmon and Shrimp with Onions
Presenting your Baked Salmon and Shrimp with Onions is just as important as preparing it. A beautiful presentation elevates any meal, making it feel special!
Garnishes
- Fresh Herbs: A sprinkle of freshly chopped parsley adds a vibrant color and aromatic flair that brightens up the dish.
- Lemon Wedges: Serve with extra lemon wedges on the side for guests who love a zesty squeeze over their seafood.
- Microgreens: Adding a handful of microgreens or sprouts can provide a lovely visual contrast and enhance the flavor profile.
Side Dishes
- Quinoa Salad: A light quinoa salad mixed with cucumbers, tomatoes, and herbs makes for a refreshing complement that balances out the richness of the seafood.
- Roasted Asparagus: Drizzling asparagus with olive oil, salt, and pepper before roasting brings out its natural sweetness, creating an excellent pairing with our baked dish.
- Garlic Mashed Potatoes: Creamy garlic mashed potatoes add comfort and heartiness to your meal, making it feel indulgent yet satisfying.
- Steamed Broccoli: Lightly steamed broccoli tossed in olive oil offers a crunchy texture and vibrant color that enhances both nutrition and presentation.
Enjoy your culinary creation! Your family will surely be impressed by this delicious one-pan dinner that harmonizes flavors beautifully while keeping clean-up easy.
Make Ahead and Storage
This Baked Salmon and Shrimp with Onions recipe is a fantastic option for meal prep, allowing you to enjoy delicious flavors throughout the week without much hassle. Here’s how to store and reheat your leftovers effectively.
Storing Leftovers
- Store leftovers in an airtight glass container in the refrigerator.
- Consume within 3 days for the best flavor and texture.
- Keep any pan juices separate if possible to drizzle over when reheating.
Freezing
- Freezing is not recommended for this dish as it may affect the texture of the seafood.
- If you must freeze, ensure seafood is fully thawed and patted dry before cooking.
Reheating
- Preheat your oven to 300°F (150°C).
- Place the dish in a covered baking dish with a splash of broth or water.
- Heat for about 10 to 12 minutes until warmed through, ensuring moisture is retained.
FAQs
Here are some common questions about making Baked Salmon and Shrimp with Onions that might help clarify your cooking experience!
Can I use frozen shrimp for Baked Salmon and Shrimp with Onions?
Yes, you can use frozen shrimp! Just make sure to thaw them thoroughly in the refrigerator overnight before seasoning and cooking. Pat them dry to ensure they roast nicely.
What sides pair well with Baked Salmon and Shrimp with Onions?
This dish pairs wonderfully with a light salad, steamed vegetables, or a bed of fluffy quinoa. The fresh Mediterranean flavors complement many sides beautifully!
How do I know when my salmon is done while making Baked Salmon and Shrimp with Onions?
The salmon is perfectly cooked when it reaches an internal temperature of 140°F to 145°F (60°C to 63°C) on an instant-read thermometer. It should flake easily with a fork.
Final Thoughts
I hope you find this Baked Salmon and Shrimp with Onions recipe as delightful as I do! With its vibrant flavors, simple preparation, and minimal cleanup, it’s perfect for busy evenings or cozy weekends. Enjoy making this dish, and I would love to hear how it turns out for you! Happy cooking!
Baked Salmon and Shrimp with Onions
- Total Time: 33 minutes
- Yield: 6 servings 1x
Description
A one-pan dinner featuring rich, flaky salmon and tender shrimp over caramelized onions, infused with Mediterranean flavors.
Ingredients
- 1.5 pounds center-cut salmon fillet (skin-on)
- 1 pound large raw shrimp (21/25 count, peeled and deveined)
- 2 medium yellow onions (peeled and sliced into 1/4-inch crescents)
- 4 cloves garlic (finely minced)
- 1 medium lemon (sliced into thin wheels, plus 1 tablespoon fresh juice)
- 2 tablespoons fresh flat-leaf parsley (finely chopped)
- 2 tablespoons extra-virgin olive oil (divided)
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon freshly ground black pepper (divided)
Instructions
- Position an oven rack in the middle position and preheat the oven to 400°F (200°C). Lightly grease a rimmed baking sheet or pan with cooking spray.
- Place the sliced onions into the baking pan. Drizzle with 1 tablespoon olive oil, season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat. Spread the onions into an even bed in the center of the pan.
- Pat the salmon dry. In a small bowl, mix the smoked paprika, garlic powder, dried oregano, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Rub 1/2 tablespoon olive oil over the salmon, then coat the top evenly with half of the spice mixture. Place the salmon skin-side down on top of the onions. Bake for 10 minutes.
- While the salmon bakes, toss the peeled and deveined shrimp with the remaining 1/2 tablespoon olive oil and the remaining half of the spice mixture. In a separate bowl, whisk together the melted butter, minced garlic, and 1 tablespoon lemon juice.
- Remove the pan from the oven. Arrange the seasoned shrimp in a single layer around the salmon over the hot onions. Place lemon wheels over the salmon and shrimp, then spoon the garlic-butter mixture evenly across the top of all seafood.
- Return the pan to the oven and bake for 6 to 8 minutes, until the shrimp are opaque pink and form loose 'C' shapes and the salmon registers 140°F to 145°F (60°C to 63°C) on an instant-read thermometer.
- Remove from the oven and let rest for 3 to 5 minutes. Garnish with chopped fresh parsley, spoon the collected pan juices over the top, and serve warm.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: main course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 30
- Cholesterol: 100
Keywords: Store leftovers in an airtight glass container in the refrigerator for up to 3 days. Freezing is not recommended. Reheat gently in a covered baking dish at 300°F (150°C) with a splash of broth or water for 10 to 12 minutes to maintain moisture. Thaw frozen seafood thoroughly in the refrigerator overnight and pat completely dry before seasoning.