Easy Seafood Week Night Dinners Recipe

Seafood is one of the most versatile and elegant choices for dinner, yet it doesn’t have to be complicated. With the right approach, you can bring restaurant-quality flavors to your weeknight table in under 30 minutes. This recipe celebrates the natural sweetness of shrimp, the richness of salmon, and the brightness of fresh herbs, creating a balanced dish that feels indulgent but is simple enough for busy evenings.

Ingredients List

• 2 salmon fillets (about 6 oz each, skin on)
• 12 large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 lemon, zest and juice
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Step 1: Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking tray with parchment paper or lightly oil it for easy cleanup.

Step 2: Season the seafood

In a small bowl, combine olive oil, garlic, lemon zest, lemon juice, paprika, oregano, red pepper flakes, salt, and black pepper. Brush half of this mixture over the salmon fillets and toss shrimp with the remaining marinade.

Step 3: Arrange for baking

Place the salmon fillets skin-side down on the tray. Arrange the shrimp around the salmon, ensuring they’re spread out for even cooking.

Step 4: Bake to perfection

Bake for 12–15 minutes, or until the salmon flakes easily with a fork and shrimp are pink and opaque. Avoid overcooking, the key to tender seafood is pulling it out just as it’s done.

Step 5: Garnish and serve

Remove from the oven, sprinkle with fresh parsley, and serve immediately with lemon wedges for brightness.

Cook Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Servings

Serves 2–3 people

Nutritional Information (approx. per serving)

• Calories: 360
• Protein: 34g
• Fat: 20g
• Carbohydrates: 4g
• Fiber: 1g
• Sodium: 780mg

Storage Instructions

• Refrigeration: Store leftovers in an airtight container for up to 2 days.
• Freezing: Not recommended, as cooked shrimp and salmon can lose their texture when frozen.
• Reheating: Warm gently in a skillet over low heat with a splash of olive oil to avoid drying out.

Suggestions

• Pair with garlic butter rice, roasted asparagus, or a crisp green salad for a balanced meal.
• Add scallops or mussels for variety if serving a crowd.
• Drizzle with a light dill yogurt sauce for a creamy finish.

Seasonal Relevance

Seafood shines year-round. In spring and summer, this recipe feels refreshing with bright herbs and lemon. In fall and winter, pair it with roasted root vegetables or a creamy risotto for a comforting touch.

Conclusion

This Easy Seafood Week Night Dinners Recipe proves that quick cooking doesn’t mean compromising flavor. With minimal prep, fresh herbs, and citrus, you’ll have a dish that tastes refined yet is practical enough for any weeknight. It’s a recipe you’ll return to again and again, for its ease, elegance, and crowd-pleasing appeal.

FAQs

Q1: Can I substitute the salmon and shrimp with other seafood?
Yes, this recipe works beautifully with cod, halibut, or even scallops. Adjust cooking time based on thickness and type of seafood.

Q2: How can I tell when salmon is fully cooked?
Salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C). It should remain slightly pink in the center for best texture.

Q3: Can I make this recipe in a skillet instead of the oven?
Absolutely. Sear the salmon skin-side down in a hot skillet for 4–5 minutes, flip, then add shrimp and cook until both are done. Finish with fresh lemon juice.