In a medium mixing bowl, combine lump crab meat and chopped shrimp with cream cheese, mayonnaise, fresh parsley, garlic powder, paprika, Dijon mustard, salt, black pepper, and breadcrumbs. Stir until blended, creating a creamy stuffing.

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

Fill each salmon pocket with the seafood stuffing prepared earlier, securing edges with toothpicks if necessary.

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

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

Let the salmon rest for a couple of minutes, then plate and serve with lemon wedges.