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
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
Nutrition
- Serving Size: 1 plate
- Calories: 560
- Sugar: 3g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
