1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
2. In a medium skillet, melt the butter over medium heat. Add the minced shallot and garlic, sautéing until soft and fragrant—about 2-3 minutes. This step is essential; it builds the foundation of flavor for the stuffing, reminiscent of the way Nonna Rosa would start her sauces.
3. Remove the skillet from heat and stir in the panko breadcrumbs, fresh parsley, dill, lemon zest, lemon juice, and smoked paprika. Season with salt and pepper to taste.
4. Gently fold in the crabmeat and chopped shrimp, being careful not to break up the crab too much. The goal is to keep the stuffing light and textured.
5. Using a sharp knife, carefully cut a pocket into the side of each salmon fillet. Don’t slice all the way through—just enough to create a cavity for the stuffing.
6. Stuff each salmon fillet generously with the crab and shrimp mixture. It’s okay if some stuffing peeks out; that just means more flavor!
7. Place the stuffed salmon fillets on the prepared baking sheet. Drizzle each fillet lightly with olive oil and sprinkle a little extra black pepper on top.
8. Bake for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The stuffing should be lightly browned on top and warm throughout.
9. Remove from the oven and let rest for 5 minutes before serving. This pause lets the juices redistribute, ensuring every bite is tender and juicy.

One tip I learned from my time in Italy is to never rush the resting stage—patience truly pays off in flavor and texture. When I first made this for my daughters, they loved helping me stuff the fillets, which made the whole experience even more special.