In a medium bowl, combine chopped cooked shrimp, lump crab meat, cream cheese, mayonnaise, Dijon mustard, garlic powder, paprika, fresh parsley, salt, and black pepper. Mix thoroughly until creamy and well-blended.

Preheat your oven to 190°C (375°F). Make a pocket in each salmon fillet, season with salt and black pepper.

Stuff the salmon pockets with the crab and shrimp mixture, using toothpicks if necessary to secure the pockets.

In an oven-safe skillet, heat olive oil over medium-high heat. Sear each stuffed salmon fillet for 2-3 minutes per side until golden-brown.

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

Remove from the oven and let the salmon cool slightly before serving with lemon wedges.