Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line a baking sheet with parchment paper.
Pat the salmon fillets and shrimp dry with paper towels. Removing excess moisture helps the salmon roast properly and allows the seasonings to stick.
Season the salmon evenly with paprika, garlic powder, Italian seasoning, salt, and black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the shrimp and cook for approximately 1–2 minutes per side, just until they begin to turn pink. Do not cook them completely because they will finish cooking in the oven. Remove from the heat.
In a small bowl, combine the melted butter, minced garlic, lemon juice, chopped parsley, Parmesan cheese, and half of the mozzarella. Stir until everything is well combined.
Arrange the seasoned salmon fillets in the prepared baking dish. Spoon a generous amount of the garlic butter mixture over each piece of salmon.
Arrange 3–4 partially cooked shrimp over each salmon fillet, gently pressing them into the buttery topping.
Sprinkle the remaining mozzarella over the shrimp and salmon. Spoon any remaining garlic butter mixture over the top for extra flavor.
Transfer the salmon to the oven and bake for approximately 12–16 minutes, depending on the thickness of the fillets. The salmon should be tender and flaky and reach 145°F (63°C) at its thickest point.
For a golden, bubbly cheese topping, switch the oven to broil for the final 1–2 minutes. Watch carefully to prevent the cheese and garlic from burning.
Remove the salmon from the oven and allow it to rest for 2–3 minutes.
Garnish with additional fresh parsley and serve immediately with lemon wedges for squeezing over the top.
Tips
Use thick, center-cut salmon fillets whenever possible. They remain juicy while giving the shrimp and cheesy garlic butter topping enough time to cook.
Avoid fully cooking the shrimp in the skillet. A quick sear is enough because they continue cooking while the salmon bakes.
Freshly minced garlic provides the strongest flavor, but the amount can be reduced if you prefer a milder garlic taste.
For an even richer and creamier topping, mix about 2 tablespoons of softened cream cheese into the garlic butter mixture.
Keep a close eye on the salmon during the final few minutes. Overcooking can make both salmon and shrimp dry and rubbery.
Serving Suggestions
Serve Garlic Butter Shrimp-Stuffed Salmon with creamy garlic mashed potatoes, roasted asparagus, steamed broccoli, buttered rice, pasta, or roasted vegetables.
For a lighter meal, pair it with a crisp green salad dressed with lemon vinaigrette.
A serving of rice or mashed potatoes is especially good for soaking up the flavorful garlic butter juices from the salmon.
Storage
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 2 days.
For the best texture, reheat the salmon gently in a low oven until just warmed through. Avoid overheating, as both shrimp and salmon can dry out quickly.
Freezing is not ideal because the cooked seafood and cheese topping may lose some of their original texture after thawing.
