Creamy Lemon Garlic Salmon & Shrimp is a rich, bright, and comforting seafood dinner made with golden-seared salmon, tender shrimp, and a silky Parmesan cream sauce. The lemon adds freshness, the garlic brings warmth, and the Parmesan gives the sauce a smooth, savory finish.
This dish feels elegant enough for a special dinner, but it is simple enough to make on a weeknight. Serve it with mashed potatoes, fluffy rice, pasta, or roasted vegetables for a complete meal that tastes fresh, creamy, and restaurant-worthy.
Why You’ll Love This Recipe
You’ll love this creamy lemon garlic salmon and shrimp because it brings together two seafood favorites in one flavorful skillet. The salmon becomes beautifully golden on the outside while staying tender inside, and the shrimp cook quickly until juicy and delicate.
The sauce is rich without feeling too heavy, thanks to the fresh lemon juice and zest. Garlic, Parmesan, Italian seasoning, and a touch of crushed red pepper flakes give every bite depth and just the right amount of warmth.
This recipe is also easy to customize. You can serve it over mashed potatoes for a cozy dinner, spoon it over rice for a simple meal, or pair it with roasted vegetables for something lighter.
Ingredients
To make this creamy lemon garlic salmon and shrimp, you will need salmon fillets, large shrimp, olive oil, butter, garlic, heavy cream, Parmesan cheese, lemon juice, lemon zest, Italian seasoning, paprika, crushed red pepper flakes, parsley, salt, and black pepper.
Dijon mustard is optional, but it adds a subtle tang that balances the creamy sauce beautifully. Lemon slices, extra Parmesan, mashed potatoes, rice, or roasted vegetables are perfect for serving and garnishing.
How to Make It
Start by patting the salmon fillets dry with paper towels. This helps them sear properly and develop a golden crust. Season the salmon with paprika, Italian seasoning, salt, and black pepper.
Heat olive oil and part of the butter in a large skillet over medium-high heat. Add the salmon and sear for 4 to 5 minutes per side, or until golden and cooked to your preferred doneness. Transfer the salmon to a plate.
Add the shrimp to the same skillet and cook for 1 to 2 minutes per side, just until pink and tender. Be careful not to overcook the shrimp, as they cook very quickly. Remove them from the skillet and set them aside with the salmon.
Lower the heat to medium and melt the remaining butter in the skillet. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Pour in the heavy cream, then add the Parmesan cheese, Dijon mustard if using, lemon juice, lemon zest, remaining Italian seasoning, and crushed red pepper flakes. Stir gently and let the sauce simmer for 2 to 3 minutes until smooth, creamy, and slightly thickened.
Return the salmon and shrimp to the skillet. Spoon the creamy lemon garlic sauce over the seafood and warm everything together for 2 to 3 minutes. Garnish with chopped parsley, lemon slices, and extra Parmesan if desired.
Cooking Tips and Serving Ideas
Keep the sauce at a gentle simmer after adding the cream. Avoid boiling it, because high heat can cause the sauce to separate or lose its silky texture.
For the best flavor, use freshly minced garlic, fresh lemon juice, and freshly grated Parmesan cheese. Fresh Parmesan melts more smoothly than pre-shredded cheese and gives the sauce a better texture.
Serve this dish with creamy mashed potatoes, steamed rice, buttered pasta, roasted asparagus, green beans, broccoli, or a simple side salad. The sauce is delicious spooned over anything that can soak up its lemony, garlicky flavor.
How to Store and Prep Ahead
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a small splash of cream or broth if the sauce becomes too thick.
Avoid reheating over high heat, because seafood can become tough and the cream sauce may separate. This recipe is best enjoyed fresh, but the sauce ingredients can be measured ahead of time to make cooking easier.
You can also peel and devein the shrimp in advance, mince the garlic, chop the parsley, and season the salmon shortly before cooking.
Common Questions Answered
Can I use frozen shrimp?
Yes, frozen shrimp work well. Thaw them completely, pat them dry, and remove any excess moisture before adding them to the skillet.
Can I use skin-on salmon?
Yes, skin-on salmon works nicely. Sear the salmon skin-side down first until the skin is crisp, then flip and finish cooking.
Can I make the sauce lighter?
You can use half-and-half instead of heavy cream, but the sauce will be thinner and less rich. For the creamiest result, heavy cream works best.
Can I leave out the crushed red pepper flakes?
Yes, you can leave them out for a milder sauce. You can also add more if you prefer extra heat.
What should I serve with creamy lemon garlic salmon and shrimp?
Mashed potatoes, rice, pasta, roasted vegetables, asparagus, broccoli, or a fresh green salad all pair beautifully with this dish.
Print
Creamy Lemon Garlic Salmon & Shrimp
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Golden salmon fillets and tender shrimp are coated in a silky lemon garlic Parmesan cream sauce with fresh herbs and a gentle touch of spice. This easy seafood dinner tastes elegant, fresh, rich, and perfect for both special occasions and cozy weeknights at home.
Ingredients
1. 4 salmon fillets, about 6 ounces each, patted dry with paper towels
2. 1 pound large shrimp, peeled, deveined, and patted dry
3. 2 tablespoons olive oil
4. 5 tablespoons unsalted butter, divided
5. Salt, to taste
6. Black pepper, to taste
7. 1 teaspoon paprika
8. 2 teaspoons Italian seasoning, divided
9. 5 garlic cloves, minced
10. 1 cup heavy cream
11. 3/4 cup grated Parmesan cheese
12. 1 tablespoon fresh lemon juice
13. 1 teaspoon lemon zest
14. 1 teaspoon Dijon mustard, optional
15. 1/2 teaspoon crushed red pepper flakes
16. 2 tablespoons fresh parsley, chopped
17. Lemon slices, for garnish
18. Extra Parmesan cheese, optional, for serving
19. Mashed potatoes, rice, pasta, or roasted vegetables, for serving
Instructions
1. Pat the salmon fillets dry with paper towels so they sear properly.
2. Season the salmon on both sides with paprika, 1 teaspoon Italian seasoning, salt, and black pepper.
3. Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
4. Add the salmon fillets to the skillet and sear for 4 to 5 minutes per side, or until golden on the outside and cooked to your preferred doneness.
5. Transfer the salmon to a plate and set aside.
6. Add the shrimp to the same skillet in a single layer.
7. Cook the shrimp for 1 to 2 minutes per side, just until they turn pink and tender.
8. Remove the shrimp from the skillet and place them on the plate with the salmon.
9. Lower the heat to medium and add the remaining 3 tablespoons butter to the skillet.
10. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
11. Pour in the heavy cream and stir gently, scraping up any flavorful browned bits from the bottom of the skillet.
12. Add the grated Parmesan cheese, Dijon mustard if using, lemon juice, lemon zest, remaining 1 teaspoon Italian seasoning, and crushed red pepper flakes.
13. Simmer the sauce gently for 2 to 3 minutes, stirring often, until smooth, creamy, and slightly thickened.
14. Return the salmon and shrimp to the skillet.
15. Spoon the creamy lemon garlic Parmesan sauce over the salmon and shrimp.
16. Warm everything together for 2 to 3 minutes, or until the seafood is heated through and coated in sauce.
17. Garnish with chopped parsley, lemon slices, and extra Parmesan cheese if desired.
18. Serve warm with mashed potatoes, rice, pasta, or roasted vegetables.
Notes
Keep the sauce at a gentle simmer after adding the heavy cream. Do not boil the sauce, because high heat can cause the cream to separate. Freshly grated Parmesan cheese melts more smoothly than pre-shredded Parmesan and gives the sauce a better texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Calories: 610
- Sugar: 2 g
- Sodium: 760 mg
- Fat: 45 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
