Preheat your oven to 375°F (190°C) and grease a baking dish with cooking spray or olive oil.

In a large mixing bowl, combine lump crab meat, chopped raw shrimp, softened cream cheese, mayonnaise, Dijon mustard, lemon zest, minced garlic, parsley, dill, Old Bay seasoning, salt, and pepper. Mix thoroughly.

Take your salmon fillets skin-side down on a cutting board and cut a deep pocket into each fillet. Season the outside with salt and pepper.

Gently fill each salmon pocket with the seafood mixture. Secure openings with toothpicks if needed.

Place fillets in the greased baking dish and top with lemon slices. Bake for 20 to 25 minutes, or until salmon is opaque and flakes easily.

Let the stuffed salmon rest for about 5 minutes before serving.