Salmon “en Papillote” over Seafood Linguine

Pat salmon* dry with paper towels. Place in a large bowl; season with a drizzle of olive oil, half the garlic powder (you’ll use the rest later), salt, and pepper. Rub to evenly coat fish.

Cut two 18-inch-long pieces of parchment paper or foil (four pieces for 4 servings); arrange pieces on a work surface with a long side facing you.

Dividing evenly, arrange shallot lengthwise in the center of parchment or foil pieces. Top with grape tomatoes. Season with salt and pepper.

Lay salmon on top of tomatoes. Shingle fish with as many lemon half-moons as you like; top each fillet with 1 TBSP butter.

For each salmon oven packet, bring the two long sides of parchment or foil toward the center and fold down several times until there is about 1 inch of space between parchment or foil and fish and the seal is secure.

Roll the shorter ends of parchment or foil tightly to seal packets. (TIP: Tightly sealing the packets will ensure that the fish steams properly.) Place on a baking sheet and bake on middle rack until salmon is fully cooked, 18-20 minutes.

For each salmon oven packet, bring the two long sides of parchment or foil toward the center; fold down several times until there is about 1 inch of space between parchment or foil and fish. Tightly roll the shorter ends of parchment or foil toward the center to seal packets. TIP: Tightly sealing the packets will ensure that the fish steams properly.

Place packets on a baking sheet; bake on middle rack until salmon is fully cooked, 18-20 minutes.

Once pot of water is boiling, add linguine. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

While pasta cooks, pat scallops* dry with paper towels and season all over with salt and pepper.

Heat a large drizzle of oil in a large, preferably nonstick, pan (second large pot or Dutch oven for 4 servings) over high heat. Once pan is very hot, add scallops; cook until browned and cooked through, 1-3 minutes per side.

Transfer scallops to a plate. Reserve pan.

Rinse shrimp* under cold water, then pat dry with paper towels.

Heat pan used for scallops over medium-high heat. Once pan is hot, add shrimp and season with salt and pepper. (TIP: If pan seems dry, add a drizzle of oil.) Cook, stirring occasionally, until partially cooked through, 1-2 minutes. (The shrimp will finish cooking in the next step.)

Add sun-dried tomatoes, Italian Seasoning, and remaining garlic powder to pan with shrimp. Cook, stirring occasionally, until fragrant, 30-60 seconds. Stir in stock concentrates, cream sauce base, and ½ cup reserved pasta cooking water (¾ cup for 4 servings). Bring to a simmer; cook until shrimp are cooked through and sauce has slightly reduced, 1-2 minutes.

Once salmon is done, carefully unwrap packets. Transfer salmon to a second plate; discard lemon half-moons. Add spinach and packet vegetables (plus the buttery packet juices!) to pan with sauce. Cook, stirring, until spinach has wilted, 1-2 minutes.

When salmon is done, carefully unwrap packets. Transfer salmon to a second plate; discard lemon half-moons. Add spinach and packet vegetables to sauce. (TIP: Don't forget to add the buttery packet juices, too!) Cook, stirring constantly, until spinach has wilted.

Add spinach and packet vegetables to sauce. (TIP: Don't forget to add the buttery packet juices, too!) Cook, stirring constantly, until spinach has wilted.