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Baked salmon and shrimp tray bake with golden spice crust, roasted onions, and fresh parsley on a wooden board
lina mhb

Baked Salmon and Shrimp Tray Bake

This baked salmon and shrimp tray bake is an easy one-pan seafood dinner with buttery salmon, plump shrimp, and sweet roasted onions, all ready in 30 minutes with almost no cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 575
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb salmon fillet, one large piece, center-cut preferred
  • 1 lb large shrimp, peeled and deveined, patted very dry
  • 1 large onion, cut into thick wedges
  • 2 tbsp olive oil
  • 2 tbsp butter, melted
  • 1 tsp paprika, sweet or smoked
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried parsley
  • 0.5 tsp salt, or to taste
  • 0.25 tsp black pepper, or to taste
  • 1 lemon, cut into wedges, for serving

Equipment

  • Baking dish or disposable foil pan
  • aluminum foil
  • Small mixing bowl
  • Instant-read thermometer

Method
 

  1. Preheat the oven to 400°F and let it come fully to temperature. Line a baking dish with foil for easy cleanup, or use a disposable foil pan.
  2. In a small bowl, stir together the paprika, garlic powder, onion powder, dried parsley, salt, and black pepper until evenly combined.
  3. Scatter the onion wedges across the bottom of the pan in a single layer. Set the salmon fillet in the center and tuck the shrimp around it, leaving a little space between pieces so everything roasts instead of steams.
  4. Drizzle the olive oil and melted butter over the salmon, shrimp, and onions until everything glistens.
  5. Sprinkle the seasoning blend evenly over the salmon and shrimp, pressing lightly on the salmon so it forms a crust. The butter underneath will hold it in place.
  6. Bake uncovered for 18 to 22 minutes, until the salmon flakes easily under gentle fork pressure and reaches 125°F in the thickest part, and the shrimp are pink and curled into a loose C shape.
  7. Broil for 1 to 2 minutes until the top is deeply toasted and the shrimp pick up charred edges. Watch closely because it goes fast.
  8. Let the pan rest for 2 minutes, scatter with fresh parsley, and serve hot with lemon wedges. Spoon the buttery pan juices over every plate.

Notes

Pat the shrimp completely dry before they go in the pan. Wet shrimp release water and steam instead of roast.
Pull the salmon at 125°F with an instant-read thermometer. Carryover heat finishes it while it rests.
If your salmon fillet is under an inch thick, start checking at 15 minutes.
Mix a triple batch of the seasoning and keep it in a jar so this comes together in 5 minutes on a weeknight.
Don't skip the pan juices. Serve with rice or crusty bread to soak them up.