Baked Salmon En Papillote with Seafood Linguine in Sun-Dried Tomato Cream Sauce

This elegant seafood pasta brings together tender salmon baked in parchment with shallots and grape tomatoes, served over a bed of linguine tossed with seared scallops, juicy shrimp and a luscious sun-dried tomato cream sauce. The salmon steams to perfection in its own packet, locking in moisture and flavor.

With a silky cream sauce enriched with seafood stock and wilted spinach, every bite is a celebration of the sea. Perfect for a special dinner at home, this dish is sure to impress without requiring hours in the kitchen.

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Ingredients

2 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

20 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

8 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 375°F with a rack in the middle. Bring a large pot of salted water to a boil. Halve, peel and thinly slice the shallot. Halve the grape tomatoes. Zest the lemon, then halve it; slice one half into thin half-moons and cut the other half into wedges. Finely chop the sun-dried tomatoes and parsley.
2. Pat the salmon dry with paper towels. Place in a bowl, drizzle with olive oil and season with half the garlic powder, salt and pepper. Rub to coat. Cut two 18-inch sheets of parchment paper or foil. Arrange each sheet with a long side facing you. Divide the shallot and grape tomatoes lengthwise in the center of each sheet; season with salt and pepper. Place the salmon on top, then shingle lemon half-moons over the fish. Top each fillet with 1 tablespoon butter.
3. To seal the packets, bring the two long sides of parchment together and fold down several times until about 1 inch from the fish. Roll the short ends tightly to seal. Place packets on a baking sheet and bake until salmon is cooked through, 18-20 minutes.
4. Meanwhile, cook the linguine in the boiling water until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain.
5. Pat scallops dry and season with salt and pepper. Heat a drizzle of oil in a large nonstick pan over high heat. Add scallops and cook until browned and cooked through, 1-3 minutes per side. Transfer to a plate.
6. Rinse shrimp and pat dry. Add to the same pan over medium-high heat; season with salt and pepper. Cook, stirring, until partially pink, 1-2 minutes.
7. Add sun-dried tomatoes, Italian seasoning and remaining garlic powder to the pan. Cook until fragrant, 30-60 seconds. Stir in stock concentrates, cream sauce base and ½ cup reserved pasta water. Bring to a simmer and cook until shrimp are cooked through and sauce thickens slightly, 1-2 minutes.
8. Carefully unwrap the salmon packets. Transfer salmon to a plate and discard lemon slices. Add spinach, packet vegetables and any buttery juices to the sauce. Cook until spinach wilts, 1-2 minutes.
9. Add drained linguine and scallops to the pan. Toss to combine. Season with salt and pepper. If sauce is too thick, add more pasta water. Divide pasta between plates, top with salmon and garnish with parsley and lemon zest. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use foil instead of parchment paper?

Yes, foil works perfectly. Just make sure to seal it tightly so the salmon steams evenly.

What can I substitute for seafood stock concentrate?

You can use fish stock, clam juice or even chicken broth in a pinch, though the flavor will be less intense.

Can I prepare the packets ahead of time?

Yes, you can assemble the packets up to a few hours in advance and refrigerate. Add a few extra minutes to the baking time if cooking from cold.