This Baked Salmon With Lemon Parmesan Shrimp is a low carb dinner idea that is easy to make but tastes like it came from a five start restaurant!
This post may contain affiliate links which means we receive a small commission at no cost to you when you make a purchase. As an Amazon Associate, I earn from qualifying purchases.
This summer I have been having a blast trying new recipes with ingredients I have never used before. I have discovered all kinds of new meals that my family and I love.
Recently I had a chance to team up with Lagostina again – one of my all time favorite companies – for a fun Seafood Al Fresco Challenge with other bloggers.
Our challenge was to create a delicious new recipe using fresh seafood using the beautiful new Lagostina Luminosa Set that I received available now at your local #BedBathandBeyond. I was excited to participate in #SeafoodAlFrescoWithLagostina
Now I have loved – and used almost daily – my Lagostina Nera Hard Anodized 5 Qt. Casserole that I used for my Florida Style Shrimp & Grits, so I was excited to try pieces from their new collection.
The Lagostina Luminosa Set is made of premium grade stainless steel – which not only cooks great but also keeps your food pure. The 11-piece set includes a 1.6 qt. saucepan with lid, 2.4 qt. saucepan with lid, 3.2 qt. saucepan with lid, 6 qt. stockpot with lid, Steamer insert, 8″ fry pan, and a 10.25″ fry pan.
It is a complete collection of everything you need for the perfect kitchen! I used this set to make a new favorite meal that is simple but full of flavor – Baked Salmon With Lemon Parmesan Shrimp!
Now I would eat seafood all day every day if I could – but sometimes I need to shake things up and do something completely different and out of the ordinary.
Salmon is my go – to seafood, but I wanted to bring a little bit of a local flavor to really shake things up. There is nothing like local fresh Gulf shrimp to take any recipe to the next level. I whipped up a lemon garlic parmesan cream sauce and put it all together… it was absolute perfection.
Every bite you could taste the creamy garlic and parmesan with just a bit of tartness from the lemon. It was so good we nearly licked our plates clean.
The recipe is simple – but truly having a great set of cookware certainly helps. I have had a lot of pans say they were “nonstick” but the Lagostina set really is.
Plus the ability to move it from the top of the stove right into the oven makes this set incredibly versatile. I began by sauteeing garlic, butter, and the juice of a fresh lemon in the large fry pan, placing the salmon right into the mixture, and moving it right into a preheated oven to finish cooking while I prepared the shrimp and cream sauce on the stove top.
As much as I love salmon, the real feature of this dish was the shrimp and cream sauce which I made in the smaller fry pan. I loved that the smaller fry pan is nice and deep so I could put the full pound of shrimp in to cook and then added in the ingredients for the sauce.
The thing I love about a Parmesan Cream Sauce is how you can change it up and make it completely different with just a few extra ingredients. Since I love lemon on my seafood I went with a lemony garlic parmesan, but you can also spice it up with Cajun seasoning too!
This meal is fresh and light and delicious and sure to be a family favorite. I paired it with my favorite Garlic Balsamic Roasted Brussels Sprouts and a cucumber salad and voila! In less than 30 minutes we were enjoying summer out on the back porch just soaking in the afternoon sunshine.
A light and delicious meal that brings the North and the South together perfectly!
- 1/2 pound Fresh shrimp, peeled and deveined
- 2 filets fresh salmon, skin removed
- 2 large lemons
- 1/4 cup heavy whipping cream
- 8 Tbsp butter, divided
- 1 tsp parsley flakes
- 1/2 cup grated parmesan
- 1 tsp minced garlic
- 1/2 tsp sea salt
Preheat oven to 350 degrees. Sautee minced garlic, sea salt, and 4 tbsp butter in fry pan. Gently place salmon fillets into pan and spoon mixture over top. Place lemon slices on top and move pan into oven. Let cook about 15 minutes – depending on thickness – occasionally removing to spoon mixture over top.
Melt 4 tbsp butter in a second pan. Add in fresh shrimp and cook until just beginning to turn pink. Add in heavy whipping cream, parsley, and parmesan. Stir until well blended and let simmer until shrimp is fully cooked through. Remove from heat and let the sauce thicken.
Remove salmon from oven and let rest about 3 minutes. Move to plate and pour shrimp mixture over top. Serve with your favorite veggies and a fresh salad!
This meal is an easy go-to favorite that is full of great flavor. I love that it is low carb for me but even my family loves it too. It is the perfect blend of fish from the North and shrimp from the South all together with a savory, tangy sauce. We even poured the sauce over the veggies it was so good!