Preheat your oven to 375°F (190°C) and grease a baking dish.

In a mixing bowl, combine lump crab meat, chopped shrimp, cream cheese, mayonnaise, Dijon mustard, lemon zest, and minced garlic.

Stir in parsley, dill, Old Bay seasoning, salt, and pepper; mix until slightly chunky yet cohesive.

Create a pocket in the salmon fillets by making a deep horizontal slit; season the outside with salt and pepper.

Stuff each salmon pocket with the filling mixture carefully, securing with toothpicks if necessary.

Arrange the stuffed salmon in the greased baking dish and lay lemon slices on top.

Bake uncovered for 20-25 minutes until opaque and flakes easily with a fork.

Optionally, broil for the last 2-3 minutes for a crispy top.

Let the salmon rest for about 5 minutes before serving.