Description
A one-pan dinner featuring rich, flaky salmon and tender shrimp over caramelized onions, infused with Mediterranean flavors.
Ingredients
Scale
- 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.