Name: Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 12 oz pappardelle pasta; 1 lb skinless salmon fillet; 1 tablespoon olive oil (for roasting); Salt and black pepper, to taste; 1/2 lemon zest; 1/2 orange zest; 1 orange (zested and juiced); 1 lemon (zested and juiced); 1 tablespoon olive oil; 1 tablespoon butter; 2 garlic cloves, minced; 1 small shallot, finely chopped; 1/4 cup dry white wine; 1/2 cup heavy cream; 1/4 cup chopped fresh dill; Salt and black pepper, to taste; Grated Parmesan cheese

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Citrus-Scented Pappardelle with Slow-Roasted Salmon is a dish that feels like a celebration of spring on your dinner table: silky ribbons of pasta, a creamy citrus-kissed sauce, and the most tender, flaky salmon you can imagine. Each bite balances rich cream, vibrant citrus, and the gentle freshness of dill, all wrapped around hearty pasta and melt-in-your-mouth fish. As comforting as it is elegant, this recipe is a personal favorite for both weeknight dinners and dinner parties alike.

Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a long shopping list to create this showstopper—just a handful of fresh, flavorful ingredients that come together in perfect harmony. Each one adds a unique layer to the taste, texture, or color, making Citrus-Scented Pappardelle with Slow-Roasted Salmon a true standout.

Pappardelle pasta (12 oz): These broad, silky noodles cradle the creamy sauce and hold up beautifully with the salmon.
Salmon fillet (1 lb, skinless): Slow roasting keeps the fish moist and flaky, absorbing all the citrusy goodness.
Orange (1, zested and juiced): The zest and juice add subtle sweetness and perfume the entire dish.
Lemon (1, zested and juiced): For a bright, tangy lift that brings every flavor to life.
Olive oil (2 tbsp): Used for roasting and sautéing, it adds richness and helps everything meld together.
Butter (1 tbsp): Creates a luscious base for the sauce and boosts flavor.
Garlic cloves (2, minced): A savory undertone that balances the citrus notes.
Shallot (1 small, finely chopped): Provides gentle sweetness and depth to the sauce.
Dry white wine (1/4 cup): Adds acidity and complexity to the creamy sauce.
Heavy cream (1/2 cup): Makes the sauce silky and luxurious; use half-and-half for a lighter touch.
Fresh dill (1/4 cup, chopped): Brings a burst of herbal freshness and color.
Salt and black pepper: Essential for seasoning every layer.
Grated Parmesan cheese (optional): A finishing flourish for those who love a salty, nutty kick.

How to Make Citrus-Scented Pappardelle with Slow-Roasted Salmon

Step 1: Slow-Roast the Salmon

Start by heating your oven to 275°F (135°C). Place the salmon on a parchment-lined baking sheet, then drizzle it with 1 tablespoon of olive oil. Sprinkle with salt, black pepper, and half the zest from both your orange and lemon. This gentle roasting method ensures the salmon turns out impossibly tender and absorbs the bright, citrusy flavors as it cooks. Roast for 25 to 30 minutes, just until the salmon is cooked through and flakes easily with a fork.

Step 2: Cook the Pappardelle

While your salmon is roasting, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package directions until perfectly al dente. Don’t forget to reserve about 1/2 cup of that starchy pasta water before draining. This little trick guarantees a creamy, cohesive sauce later on.

Step 3: Build the Citrus Cream Sauce

In a large skillet over medium heat, add the remaining tablespoon of olive oil along with the butter. Sauté your finely chopped shallot and garlic for about 2 minutes, just until they’re soft and fragrant. Pour in the white wine and let it simmer for another 2 minutes, allowing most of the alcohol to cook off. Next, stir in the heavy cream, both citrus juices, and the remaining zest. Let everything bubble together for about 3 minutes, melding into a lush, aromatic sauce.

Step 4: Combine Salmon, Pasta, and Sauce

Once the salmon is ready, gently flake it into large, juicy chunks. Add it right into your skillet of sauce, then follow with the cooked pappardelle and reserved pasta water. Gently toss everything together, making sure each ribbon of pasta gets a glorious coating of sauce and salmon. Scatter in the fresh dill and adjust the seasoning with a final pinch of salt and black pepper to taste.

Step 5: Serve and Enjoy

Dish up your Citrus-Scented Pappardelle with Slow-Roasted Salmon while it’s warm and glossy. If you love a little extra decadence, finish with grated Parmesan cheese. Every forkful is a burst of creamy, herby, and citrusy delight—trust me, this one’s worth savoring.

How to Serve Citrus-Scented Pappardelle with Slow-Roasted Salmon

Garnishes

A final flourish of chopped fresh dill and a shower of lemon or orange zest make this dish as beautiful as it is delicious. For extra richness, a sprinkle of grated Parmesan or a drizzle of high-quality olive oil is always welcome. If you want a restaurant-style presentation, add a few twists of cracked black pepper on top before serving.

Side Dishes

Citrus-Scented Pappardelle with Slow-Roasted Salmon pairs beautifully with fresh, seasonal sides. Try a crisp green salad with a light vinaigrette, roasted asparagus, or even a simple plate of steamed green beans. A warm, crusty baguette on the side is perfect for catching every last drop of the creamy sauce.

Creative Ways to Present

For a stunning dinner party dish, twirl the pappardelle into neat nests on each plate and top with big, flaky pieces of salmon. Garnish with microgreens or edible flowers for an elegant touch. You can also serve Citrus-Scented Pappardelle with Slow-Roasted Salmon family-style, piled high on a large platter for everyone to dig in and share.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool completely before transferring them to an airtight container. Stored in the fridge, your Citrus-Scented Pappardelle with Slow-Roasted Salmon will stay fresh for up to 2 days. The flavors actually deepen a little overnight, making it a terrific next-day lunch.

Freezing

While pasta dishes with cream sauce don’t always freeze perfectly, you can freeze the salmon separately for up to 2 months. If you want to freeze the whole dish, undercook the pasta slightly and reheat gently to avoid mushiness. Thaw overnight in the fridge before reheating.

Reheating

To reheat, transfer the pasta and salmon to a skillet with a splash of cream or milk, warming it gently over low heat while stirring. This keeps the sauce silky and prevents the salmon from drying out. Avoid microwaving if possible, as it can make the fish tough and the pasta gummy.

FAQs

Can I use a different type Main Course

Absolutely! While pappardelle’s broad ribbons are ideal for catching the creamy sauce and holding up to the salmon, tagliatelle or fettuccine are great substitutes. Even spaghetti works in a pinch—just use what you have on hand.

Is there a lighter alternative to heavy cream?

Yes, you can swap in half-and-half or even full-fat milk for a lighter, but still creamy, sauce. The texture will be a bit thinner, but the flavors of the Citrus-Scented Pappardelle with Slow-Roasted Salmon will still shine.

How do I keep the salmon from overcooking?

Slow roasting at a low temperature is the secret! It gives you a wider window for perfectly cooked, moist salmon. Start checking at the 25-minute mark and remove it as soon as it flakes easily with a fork.

Can I make Citrus-Scented Pappardelle with Slow-Roasted Salmon ahead of time?

You can roast the salmon and prep the citrus sauce ahead, then cook the pasta and assemble everything just before serving. This ensures the pasta stays perfectly al dente and the salmon remains tender.

What wine pairs well with this dish?

A crisp, citrusy white wine like Sauvignon Blanc or Pinot Grigio is a perfect match for Citrus-Scented Pappardelle with Slow-Roasted Salmon. The acidity complements the lemon and orange in the sauce, making every bite sing.

Final Thoughts

If you’re craving something elegant yet comforting, give Citrus-Scented Pappardelle with Slow-Roasted Salmon a try. It’s the kind of recipe that impresses guests but feels like a warm hug after a long day. Just gather your ingredients, follow the steps, and enjoy every citrus-kissed, creamy forkful—you’ll want to make it again and again!

Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Citrus-Scented Pappardelle with Slow-Roasted Salmon recipe combines tender pappardelle pasta with flaky, slow-roasted salmon and a creamy citrus-infused sauce. Enhanced by fresh dill, garlic, shallots, and a hint of white wine, this Italian-inspired dish offers a flavorful, elegant main course perfect for any occasion.

Ingredients

Scale

Pasta

12 oz pappardelle pasta

Salmon

1 lb skinless salmon fillet
1 tablespoon olive oil (for roasting)
Salt and black pepper, to taste
1/2 lemon zest
1/2 orange zest

Sauce

1 orange (zested and juiced)
1 lemon (zested and juiced)
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
1 small shallot, finely chopped
1/4 cup dry white wine
1/2 cup heavy cream
1/4 cup chopped fresh dill
Salt and black pepper, to taste

Optional Garnish

Grated Parmesan cheese

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Instructions

Preheat and roast salmon: Preheat your oven to 275°F (135°C). Place the salmon on a parchment-lined baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, half the lemon zest, and half the orange zest. Roast in the oven for 25 to 30 minutes, or until the salmon is just cooked through and flakes easily.
Cook pasta: While the salmon roasts, bring a large pot of salted water to a boil. Cook the pappardelle pasta until al dente according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
Sauté aromatics: In a large skillet over medium heat, heat 1 tablespoon olive oil and the butter. Add the finely chopped shallot and minced garlic, sautéing until soft and fragrant, about 2 minutes.
Add liquids and citrus: Pour in the dry white wine and cook for another 2 minutes to reduce slightly. Stir in the heavy cream, the juice of the orange and lemon, and the remaining zest. Let the sauce simmer gently for 3 minutes to blend the flavors.
Combine salmon and pasta: Gently flake the roasted salmon into large chunks and add it to the skillet with the sauce. Add the cooked pappardelle and reserved pasta water. Toss everything gently to coat the pasta and salmon evenly with the citrus cream sauce.
Finish and serve: Stir in the chopped fresh dill. Taste and adjust seasoning with additional salt and pepper as needed. Serve warm, topped with grated Parmesan cheese if desired.

Notes

You can substitute tagliatelle or fettuccine for the pappardelle if you prefer.
For a lighter version of the sauce, use half-and-half instead of heavy cream.
Use fresh citrus zest and juice for the best bright flavor.
Be careful not to overcook the salmon; slow roasting at a low temperature keeps it tender and moist.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop, Roasting
Cuisine: Italian