If you’re craving a dish that’s fresh, comforting, and bursting with bright flavors, this Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe is exactly what your weeknight dinners have been missing. Imagine tender, wide ribbons of pasta warmly coated in a luscious, creamy sauce infused with zesty lemon and orange notes, perfectly complementing flaky slow-roasted salmon. It’s a celebration of simple, quality ingredients that come together effortlessly, offering a dish that feels both indulgent and vibrant. This recipe is an absolute favorite to share with loved ones when you want to impress without the fuss.
Ingredients You’ll Need
Every ingredient here plays an essential role in creating the harmony of flavors, textures, and colors that make this recipe stand out. These simple components combine to create depth without overwhelming the palate, making it a delightful experience from start to finish.
- 12 oz pappardelle pasta: Wide noodles that hold the creamy sauce beautifully with a silky texture.
- 1 ½ lbs skinless salmon fillet: Slow-roasted to flaky perfection, providing rich, tender bites throughout.
- 1 large orange (zested and juiced): Adds sweet citrus brightness that lifts the entire dish.
- 1 lemon (zested and juiced): Brings lively tartness to balance the richness.
- 2 tablespoons olive oil: For sautéing and adding a smooth, fruity undertone.
- 1 tablespoon butter: Enriches the sauce with creamy silkiness and depth.
- 3 cloves garlic (minced): Infuses the dish with warming, aromatic pungency.
- 1 small shallot (minced): Offers a gentle onion sweetness that blends seamlessly.
- ½ cup dry white wine: Reduces to add complexity and subtle acidity.
- ½ cup heavy cream: Creates that lush, velvety sauce that clings to every pasta strand.
- ¼ cup chopped fresh dill: Imparts a fresh herbal hint that’s classic with salmon.
- ¼ cup chopped fresh parsley: Adds a pop of green freshness and balance.
- Salt and black pepper to taste: Essential seasoning to elevate all flavors.
- Red pepper flakes (optional): For those who enjoy a little kick to contrast the creaminess.
- Freshly grated Parmesan cheese (for serving): Provides a sharp, savory finish.
How to Make Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
Step 1: Prepare and Slow-Roast the Salmon
Start by preheating your oven to a gentle 275°F (135°C). Place the skinless salmon fillet in a baking dish, and drizzle 1 tablespoon of olive oil on top. Sprinkle evenly with salt, black pepper, and half of the grated orange and lemon zest. Roasting the salmon at this low temperature ensures it cooks evenly while maintaining moist, flaky texture that will beautifully meld into the creamy sauce later.
Step 2: Cook the Pappardelle to Perfection
As the salmon roasts for about 25 to 30 minutes, bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until just al dente. This timing is key because you want those wide noodles tender but not mushy; draining and reserving a little pasta water is a smart move to help balance the sauce’s consistency later.
Step 3: Build the Flavorful Citrus Cream Sauce
In a large skillet over medium heat, warm 1 tablespoon olive oil alongside the butter. Sauté the minced shallot and garlic until they soften and become fragrant, about 2 to 3 minutes. Pour in the dry white wine and let it reduce slightly, concentrating its flavor without overpowering the citrus essence. Next, stir in the fresh lemon and orange juice along with the remaining zest. Finally, add the heavy cream and bring everything to a gentle simmer — this creamy citrus base is the heart of the dish.
Step 4: Combine Salmon, Pasta, and Sauce
Once your salmon is roasted and flaky, gently break it into generous chunks and fold it carefully into the citrus cream sauce. Then add the drained pappardelle directly into the skillet. If the sauce feels too thick, loosen it with reserved pasta water, a little at a time, until it luxuriously coats each noodle. Finish by stirring in fresh dill and parsley and seasoning with salt, black pepper, and red pepper flakes if you want a touch of heat.
How to Serve Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
Garnishes
Finish this lovely dish with a generous sprinkle of freshly grated Parmesan cheese, which adds a nutty, savory touch that’s simply irresistible. A few extra sprigs of fresh dill on top brighten the plate and give it that gorgeous, herbaceous look that invites you to dive in.
Side Dishes
This Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe shines best when paired with light, crisp sides—think a refreshing arugula salad tossed with lemon vinaigrette or roasted asparagus drizzled with a little olive oil and sea salt. These help balance the richness while keeping the meal feeling fresh and vibrant.
Creative Ways to Present
For a special dinner, plate the pasta in shallow bowls neatly arranging the salmon chunks on top. Add a twist of lemon zest or a thin slice of orange for a pop of color and fragrance. You could also serve it family-style, letting everyone dig into a beautiful large platter, garnished with herbs and cheese for a warm, convivial feel.
Make Ahead and Storage
Storing Leftovers
Store any leftover Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe in an airtight container in the refrigerator for up to two days. The flavors may deepen, but try to consume it quickly to enjoy the texture of the salmon and pasta at their best.
Freezing
This dish freezes best if you keep the salmon and pasta separately. While the pasta can freeze in an airtight container for up to one month, slow-roasted salmon is more delicate and might lose its texture, so freezing is not generally recommended. When in doubt, fresh is always best for this recipe.
Reheating
To reheat, gently warm the pasta and sauce together in a pan over low heat, adding a splash of cream or water to loosen the sauce without drying out the salmon. Avoid microwaving if possible, as it may cause the salmon to become tough.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While pappardelle’s wide shape holds onto the sauce beautifully, you can substitute with fettuccine, tagliatelle, or even linguine depending on what you have on hand.
Is it possible to make this dish dairy-free?
Yes! Simply replace the heavy cream and butter with coconut cream or a plant-based cream alternative, and use a dairy-free cheese or skip the Parmesan garnish.
What wine pairs well with this Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe?
A crisp, bright white wine like Sauvignon Blanc or Pinot Grigio complements the citrusy, creamy flavors perfectly without overpowering the salmon.
Can I prepare the sauce ahead of time?
You can prepare the citrus cream sauce a few hours ahead and gently reheat before tossing with pasta and salmon, but it’s best served fresh for the most vibrant flavor.
How do I know when the salmon is done roasting?
The salmon is ready when it flakes easily with a fork and feels tender but not dry. Roasting at a low temperature, like 275°F, helps achieve this perfect texture.
Final Thoughts
I genuinely hope you give this Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe a try and experience how simple ingredients can transform into an extraordinary meal. It’s a wonderful way to bring a bit of sunshine and comfort to your plate, whether for a cozy dinner at home or a gathering with friends. Happy cooking, and may your kitchen be filled with the inviting aromas of citrus, herbs, and perfectly roasted salmon!
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Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Oven-Roasted and Stovetop
- Cuisine: Italian-Inspired, American
- Diet: Pescatarian
Description
This Citrus-Scented Pappardelle with Slow-Roasted Salmon combines tender pasta with a creamy, citrus-infused sauce and flaky slow-roasted salmon. Perfectly balanced with fresh herbs and a hint of spice, this Italian-inspired main course is both elegant and comforting, ideal for a hearty yet refreshing dinner.
Ingredients
For the Salmon and Citrus
- 1 ½ lbs skinless salmon fillet
- 1 large orange (zested and juiced)
- 1 lemon (zested and juiced)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Red pepper flakes (optional)
For the Pasta and Sauce
- 12 oz pappardelle pasta
- 1 tablespoon butter
- 3 cloves garlic (minced)
- 1 small shallot (minced)
- ½ cup dry white wine
- ½ cup heavy cream
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
- Freshly grated Parmesan cheese (for serving)
Instructions
- Preheat and Roast Salmon: Preheat your oven to 275°F (135°C). Place the salmon fillet in a baking dish and drizzle with 1 tablespoon of olive oil. Season with salt, black pepper, and half of the orange and lemon zest. Roast the salmon in the oven for 25–30 minutes, or until it flakes easily with a fork.
- Cook Pappardelle: While the salmon is roasting, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain, reserving ½ cup of pasta water for later use.
- Sauté Aromatics: In a large skillet over medium heat, warm 1 tablespoon olive oil and the butter. Add the minced shallot and garlic, sautéing until softened and fragrant, about 2-3 minutes.
- Deglaze and Simmer Sauce: Pour the white wine into the skillet and cook for 2–3 minutes to reduce slightly. Stir in the citrus juices and the remaining citrus zest. Add the heavy cream and bring the mixture to a gentle simmer, allowing the sauce to thicken slightly.
- Combine Salmon and Sauce: Flake the roasted salmon into large chunks and gently fold it into the citrus cream sauce, taking care not to break the fish up too much.
- Toss Pasta with Sauce: Add the cooked pappardelle to the skillet and toss to coat evenly in the sauce. Gradually add reserved pasta water as needed to loosen the sauce and achieve desired consistency.
- Finish and Serve: Stir in the chopped fresh dill and parsley. Season with additional salt, black pepper, and red pepper flakes if desired. Serve immediately topped with freshly grated Parmesan cheese.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- If fresh dill is unavailable, use 1 tablespoon dried dill instead.
- This dish pairs beautifully with a crisp white wine such as Sauvignon Blanc.
- Ensure salmon is not overcooked to maintain a tender, flaky texture.
- Reserve pasta water to adjust sauce consistency as needed.
