Bold Baked Cajun Salmon & Shrimp Tray

Prep Time: 15 minutes
Cook Time: 15–18 minutes
Total Time: 30–33 minutes
Intensity Level: ⚫⚪⚪⚪⚪ (1/5 – Very Easy / Low Effort)
Why low intensity? Minimal chopping, one sheet pan, no flipping, and the oven does all the work. Great for weeknights or meal prep.

Yield: 4 servings

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Why You’ll Love This Recipe

This isn’t just baked fish—it’s a complete, flavor-packed dinner on a single pan. The salmon stays buttery and flaky, the shrimp turn plump and juicy, and everything gets coated in a smoky, spicy Cajun rub. The high heat of the oven caramelizes the edges of the salmon and crisps the broccoli and bell peppers, while lemon juice brightens the heat. Perfect for busy nights when you want something healthy but deeply satisfying.

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Ingredients

For the Seafood & Vegetables

• 4 (6 oz / 170 g each) salmon fillets, skin on or off

• 1 lb (450 g) large raw shrimp, peeled and deveined (tails optional)

• 3 cups broccoli florets (about 1 medium head)

• 1 red bell pepper, sliced into ½-inch strips

• 1 yellow bell pepper, sliced into ½-inch strips

• ½ red onion, thinly sliced

For the Bold Cajun Butter

• 4 tbsp unsalted butter, melted

• 2 tbsp olive oil (or avocado oil)

• 2 tbsp Cajun seasoning (use store-bought or recipe below)

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp cayenne pepper (optional, for extra heat)

• ½ tsp salt (adjust based on your Cajun blend)

• ¼ tsp black pepper

• 2 tbsp fresh lemon juice (about ½ lemon)

• 1 tbsp fresh parsley, chopped (for garnish)

• Lemon wedges, for serving

Homemade Cajun Seasoning (if not using store-bought)

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp dried oregano

• ½ tsp dried thyme

• ½ tsp black pepper

• ¼ tsp cayenne pepper

• ½ tsp salt

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Instructions

Intensity Level Reminder: 1/5. You will only need a mixing bowl, a sheet pan, and your hands or a spoon.

Step 1: Preheat & Prepare Pan (Intensity: Low)

Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil (for easy cleanup). If using foil, lightly grease it with non-stick spray.

Step 2: Make the Bold Cajun Butter (Intensity: Low)

In a small bowl, combine the melted butter, olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, black pepper, and 1 tablespoon of the lemon juice. Whisk until fully blended. Set aside 2 tablespoons of this mixture for brushing after baking.

Step 3: Season the Vegetables (Intensity: Low)

Place the broccoli florets, bell pepper strips, and red onion slices on the prepared baking sheet. Drizzle with about half of the remaining Cajun butter mixture (about 3 tablespoons). Toss with your hands or tongs until evenly coated. Spread the vegetables into an even layer, leaving space in the center for the salmon and shrimp.

Step 4: Prepare the Salmon & Shrimp (Intensity: Low)

Pat the salmon fillets and shrimp dry with paper towels. This step is important — dry seafood gets crisp edges instead of steaming. Arrange the salmon fillets in the center of the pan (skin-side down if skin-on). Scatter the shrimp around the salmon, nestled among the vegetables.

Brush the remaining Cajun butter mixture (the part you did not set aside) generously over the tops of the salmon and shrimp. Flip the shrimp once to coat both sides.

Step 5: Bake (Intensity: Zero – the oven works)

Place the baking sheet in the preheated oven on the middle rack. Bake for 12 minutes. Then, check the shrimp — they should be pink and curled. If not quite done, bake for another 2–3 minutes. The salmon should reach an internal temperature of 135°F–140°F (57°C–60°C) for medium, or 145°F (63°C) for well-done. Total bake time: 14–17 minutes depending on the thickness of your salmon.

Step 6: Finish & Serve (Intensity: Low)

Remove the pan from the oven. Drizzle the reserved 2 tablespoons of Cajun butter over everything. Sprinkle with fresh parsley and the remaining 1 tablespoon of lemon juice. Serve hot with lemon wedges on the side.

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Chef’s Tips for Perfect Results

• Don’t overcrowd: Use a second pan if needed. Overcrowding traps steam and prevents browning.

• Even-sized vegetables: Cut broccoli and peppers uniformly so they cook at the same rate as the seafood.

• Shrimp size matters: Use 16/20 or 21/25 count shrimp (per pound). Smaller shrimp may cook faster — check at 10 minutes.

• Spice control: Reduce Cajun seasoning to 1 tablespoon for mild heat. Add an extra ½ tsp cayenne for “bold” heat.

• Make it dairy-free: Substitute coconut oil or vegan butter for the butter.

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Nutrition Information (per serving)

Based on 1 salmon fillet (6 oz), ¼ lb shrimp, and ¼ of the vegetables and sauce.