In a medium mixing bowl, combine the chopped shrimp, lump crab meat, softened cream cheese, breadcrumbs, mayonnaise, Dijon mustard, garlic powder, paprika, chopped parsley, salt, and black pepper. Mix until creamy and cohesive.

Preheat your oven to 190°C (375°F). Cut a deep pocket into each salmon fillet, seasoning inside and outside with salt and pepper.

Stuff the salmon pockets with crab and shrimp mixture, pressing gently. Secure edges with toothpicks if needed.

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed salmon fillets for 2-3 minutes on each side.

Transfer the skillet to the preheated oven and bake stuffed salmon for 12-15 minutes or until the fish is opaque and flakes easily.

Remove from oven, let salmon rest for a few minutes, plate elegantly, and serve with fresh lemon wedges.