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

Indulge in a luxurious seafood dinner that combines the delicate technique of cooking salmon en papillote with a rich, creamy pasta. Tender salmon fillets are baked in parchment with shallots, tomatoes and butter, creating a moist and flavorful fish. Meanwhile, seared scallops and shrimp are tossed with linguine in a velvety sun-dried tomato cream sauce, finished with fresh spinach and a hint of lemon.

This dish is perfect for a special occasion or when you want to elevate your weeknight dinner. The individual salmon packets not only look impressive but also lock in moisture and flavor. Serve the pasta topped with the salmon and a sprinkle of parsley for a meal that tastes as good as it looks.

Log in to save recipes and build weekly shopping lists.

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

10 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) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 375°F and 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 and slice half into thin half-moons; cut the remaining half into wedges. Finely chop the sun-dried tomatoes and parsley.
2. Pat the salmon dry and season with olive oil, half the garlic powder, salt and pepper. Cut two 18-inch pieces of parchment paper (or foil). Place shallot slices lengthwise in the center of each piece, top with grape tomatoes and season with salt and pepper. Lay the salmon on top, shingle with lemon half-moons and top each fillet with 1 tablespoon butter.
3. Fold the long sides of the parchment together and fold down several times, leaving about 1 inch of space above the fish. Tightly roll the short ends to seal. Place packets on a baking sheet and bake until salmon is cooked through, 18-20 minutes. Meanwhile, cook the linguine in the boiling water until al dente, 9-11 minutes. Reserve 1 cup pasta water before draining.
4. Pat scallops dry and season with salt and pepper. Heat a drizzle of oil in a large nonstick pan over high heat. Sear scallops until browned and cooked through, 1-3 minutes per side. Transfer to a plate and set aside.
5. Rinse shrimp and pat dry. In the same pan over medium-high heat, add shrimp and season with salt and pepper. Cook until partially pink, 1-2 minutes. Add sun-dried tomatoes, Italian seasoning and remaining garlic powder. Cook until fragrant, 30-60 seconds. Stir in stock concentrates, cream sauce base and ½ cup reserved pasta water. Simmer until shrimp are cooked and sauce thickens slightly, 1-2 minutes.
6. Carefully unwrap the salmon packets. Transfer salmon to a plate and discard lemon slices. Add spinach, packet vegetables and any buttery juices to the pan with the sauce. Cook until spinach wilts, 1-2 minutes. Add drained linguine and scallops, tossing to combine. Season with salt and pepper. If sauce is too thick, add more pasta water. Divide pasta among 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 the packets tightly so the salmon steams evenly.

Can I substitute the seafood?

Absolutely. You can use any combination of firm fish or shellfish, adjusting cooking times as needed.

How do I know when the salmon is done?

The salmon should flake easily with a fork and reach an internal temperature of 145°F. Typically, 18-20 minutes at 375°F is sufficient.