Roasting is one of my favourite ways to cook salmon. It is a simple method for cooking the fish and it results in a moist flakey salmon that has lots of flavour. One nice aspect of roasting a salmon filet is that you can easily mix it up by the kind of seasoning you rub on top of the fish. While this recipe uses dill, garlic and lemon, you could also use ingredients like sun dried tomatoes, pesto, curry powder, creole seasoning and more. Each of those will give a different flavour profile to the salmon.
To go along with the roasted salmon, I decided to throw some shrimp on the baking sheet as well. I mean, why not, right?!?! They were tossed in the same dill, garlic and lemon seasoning. So delicious!
I know it is April and you might be surprised I am posting a recipe for roasting something in the oven. Unfortunately, it has been such a cold spring and I find myself still using my oven regularly. I haven’t done much on the grill at all. I am so ready to start making cedar plank salmon and other great recipes on my grill.
I leave the skin on the salmon, but this would work just as well if you slice the skin off or purchase a salmon filet that already has the skin removed. While I keep the salmon filet whole, it is also possible to cut them into portion sized pieces. Either way will work just fine.
For the shrimp, I peel the shell off but leave the tails on. With the shell off, the seasoning is able to infuse into the shrimp. I like to keep the tail on as I prefer the way it looks for presentation.
Preheat the oven to 425F and line a large baking sheet with parchment paper. Place the salmon filet in the middle of the baking sheet. Rub the seasoning mixture all over the top of the salmon fillet. I like to place lemon slices all over the baking sheet surrounding the salmon.
Place in the oven and cook for 10 minutes.
While the salmon is in the oven, toss the shrimp with some of the dill garlic mixture.
After the salmon has been in the oven for 10 minutes, place the shrimp on the baking sheet around the salmon. Put back in the oven and continue to cook for 6-8 minutes, or until the salmon and shrimp are cooked through and reach an internal temperature of 145F.
This is such a delicious dish and will serve 4-6 people. The salmon is flakey and moist with such a wonderful flavour from the dill and garlic seasoning. Along with the salmon, the shrimp is cooked perfectly. Normally when I cook shrimp, I either boil or pan fry them. Roasting gives the shrimp a great taste and could not be much simpler. They actually reminded me of grilled shrimp.
To go alongside the salmon and shrimp, there are a lot of great side dish options. Here are some side dish recipes that compliment the seafood:
- Cilantro Rice
- Lemon Roasted Asparagus
- Mashed Potatoes with Chives and Pecorino
- Herb and Garlic Roasted Potatoes
Roast Salmon and Shrimp with Dill Garlic Rub
- 1 salmon filet about 2 to 3 pounds
- 2 pounds shrimp peeled with tail still on
- 2 lemons
- 3 tsp dill
- 6 garlic cloves minced
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- Preheat oven to 425F.
- Place salmon filet on the middle of a baking sheet lined with parchment paper.
In a bowl, squeeze the juice of one lemon and stir in the dill, minced garlic, olive oil, salt and pepper until well mixed. Spread half of the dill and garlic mixture on the salmon filet. Set the remaining mixture aside for later.
Cut the second lemon into thin slices and spread them all over the parchment paper.
- Bake in the oven for 10 minutes.
- Toss the remaining dill garlic mixture with the shrimp. Evenly spread the shrimp on the baking sheet and place back in the oven.
- Roast until the salmon and shrimp are cooked through and reach an internal temperature of 145F. This should take another 6-8 minutes.