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

This elegant yet surprisingly simple dish features tender salmon baked in parchment (en papillote) alongside a luxurious seafood linguine. The pasta is tossed with seared scallops, succulent shrimp and a rich sun-dried tomato cream sauce with wilted spinach.

Perfect for a special dinner or when you want to impress guests, this recipe brings together the best of the sea in one unforgettable meal. The salmon steams to perfection in its own packet, while the creamy sauce ties everything together beautifully.

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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

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

8 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView 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 rack in middle. Bring a large pot of salted water to a boil. Halve, peel and thinly slice shallot. Halve grape tomatoes. Zest lemon, then halve lengthwise; thinly slice half into half-moons, cut remaining into wedges. Finely chop sun-dried tomatoes and parsley.
2. Pat salmon dry; place in a bowl. Drizzle with olive oil, season with half the garlic powder, salt and pepper; rub to coat. Cut two 18-inch pieces of parchment paper (or foil). Arrange shallot lengthwise in center of each piece; top with grape tomatoes, season with salt and pepper. Lay salmon on tomatoes; top with lemon half-moons and 1 tablespoon butter per fillet. Bring long sides of parchment together, fold down several times to seal, then roll short ends tightly to form packets. Place on baking sheet; bake 18-20 minutes until salmon is cooked through.
3. While salmon bakes, cook linguine in boiling water until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain.
4. Pat scallops dry; 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.
5. Rinse shrimp; pat dry. In same pan over medium-high heat, cook shrimp with salt and pepper until partially cooked, 1-2 minutes.
6. Add sun-dried tomatoes, Italian seasoning and remaining garlic powder; cook 30 seconds until fragrant. Stir in stock concentrates, cream sauce base and ½ cup reserved pasta water. Bring to a simmer; cook until shrimp are cooked through and sauce slightly reduces, 1-2 minutes.
7. Carefully unwrap salmon packets; discard lemon half-moons. Add spinach, packet vegetables and buttery juices to the sauce. Cook, stirring, until spinach wilts, 1-2 minutes.
8. Add drained linguine and scallops to pan; toss gently. Season with salt and pepper. If sauce is too thick, add more pasta water. Divide pasta between plates, top with salmon, garnish with parsley and lemon zest. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use foil instead of parchment paper?

Yes, foil works just as well. 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, shrimp, scallops or even lobster. Adjust cooking times as needed.

What can I serve with this dish?

A simple green salad or crusty bread pairs wonderfully to soak up the delicious cream sauce.