There is something truly magical about the melding of bright citrus notes with tender, slow-roasted salmon nestled among wide ribbons of pappardelle pasta. This Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe perfectly balances freshness, richness, and comfort in a dish that feels like a warm hug at the dinner table. Every forkful bursts with zesty lemon and orange aromas, silky butter garlic sauce, and flaky salmon, making this recipe a standout that you’ll want to share with everyone you know.
Ingredients You’ll Need
You’ll find that the ingredients for this recipe are wonderfully straightforward, yet each one plays an essential role in building up layers of flavor and texture. From the citrus zest that brightens every bite to the creamy Parmesan covering the silky pappardelle, this recipe shines on simple, quality ingredients.
- 1 pound skinless salmon fillet: Choose wild-caught for optimal flavor and a flaky texture that melts in your mouth.
- 2 tablespoons olive oil: Adds a fruity richness that complements the citrus and helps roast the salmon evenly.
- 1 teaspoon salt: Balances the flavors and enhances the natural sweetness of the salmon.
- 1/2 teaspoon black pepper: Provides a gentle spiciness without overpowering the dish.
- Zest of 1 lemon: Infuses the salmon with fresh, aromatic brightness.
- Zest of 1 orange: Adds a subtle sweetness and complexity.
- 8 ounces pappardelle pasta: Wide ribbons that hold sauce beautifully for a luxurious mouthfeel.
- 2 tablespoons unsalted butter: Creates a silky, luscious base for the sauce.
- 2 cloves garlic (minced): Brings warmth and a savory note that wakes up the palate.
- 1/4 teaspoon red pepper flakes (optional): Offers a mild heat contrast for those who like a little kick.
- 1/4 cup freshly squeezed lemon juice: Adds acidity to balance the richness and brighten the whole dish.
- 1/4 cup pasta water (reserved): Acts as a secret sauce thickener that helps everything cling together effortlessly.
- 1/4 cup grated Parmesan cheese: Brings salty depth and creamy savoriness.
- 2 tablespoons chopped fresh dill or parsley: Provides a fresh herbaceous flourish and color contrast.
- Extra citrus zest and Parmesan for garnish: Finishing touches that elevate each serving visually and flavor-wise.
How to Make Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
Step 1: Prepare the Slow-Roasted Salmon
Start by preheating your oven to a low 275°F (135°C). Placing the salmon on parchment paper ensures easy cleanup and prevents sticking. Drizzling olive oil over the fillet seals in moisture while seasoning it lightly with salt, pepper, and those fragrant lemon and orange zests invites layers of citrusy brightness to soak deeply into the fish. Slow-roasting at this gentle temperature for 25 to 30 minutes lets the salmon cook evenly, keeping it moist and flaky without drying it out. You’ll know it’s perfect when flakes separate easily with a fork, revealing that tender, luscious interior.
Step 2: Cook the Pappardelle Pasta
While the salmon works its magic in the oven, boil a large pot of salted water and cook your pappardelle until just al dente. This pasta shape, with its broad, flat ribbons, is tailor-made for cradling sauce and chunks of salmon. Before draining, reserve about 1/4 cup of the starchy pasta water—that little liquid nugget is essential for helping the sauce cling to every strand.
Step 3: Create the Citrus Garlic Butter Sauce
In a large skillet over medium heat, melt the butter until it starts to gently foam. Add minced garlic and red pepper flakes if you’re using them, letting them cook just until fragrant—about 1 to 2 minutes. The aroma at this point is simply irresistible. Next, pour in the freshly squeezed lemon juice and your reserved pasta water, stirring to blend the flavors. This sauce is light yet unbelievably silky, packing a bright, tangy punch balanced by buttery richness.
Step 4: Combine Pasta and Salmon
Toss the cooked pappardelle right into the skillet to coat it thoroughly in that luscious sauce. Once combined, gently flake the slow-roasted salmon over the pasta, folding it in carefully to distribute its delicate chunks without breaking them down too much. Incorporate the grated Parmesan cheese and fresh herbs, folding everything together with a light touch. This final step ensures every bite bursts with savory salmon, zesty citrus, and creamy cheese in perfect harmony.
How to Serve Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
Garnishes
To truly wow your guests, finish each serving with a sprinkle of extra citrus zest and an additional dusting of Parmesan cheese. The vibrant colors from the lemon and orange zest brighten the plate visually and add bursts of aromatic novelty on the palate that dance with every forkful.
Side Dishes
This dish pairs beautifully with a crisp, fresh green salad tossed in a light vinaigrette—think baby arugula, thinly sliced fennel, and shaved radishes for contrast. Roasted asparagus or green beans with a drizzle of olive oil and a squeeze of lemon also complement the citrus theme and round out the meal with some fresh garden goodness.
Creative Ways to Present
For an elegant touch, serve the pasta nestled in shallow bowls with the salmon chunks artfully arranged on top. Adding edible flowers or microgreens as a final flourish amps up the wow factor for dinner parties or special occasions. Another idea is to drizzle a bright basil or parsley oil around the plate to tie in herbal notes and make for a stunning presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your delicious Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe, store them in an airtight container in the refrigerator. It’s best to enjoy within 2 days to keep the salmon tender and the pasta fresh. Keep garnishes separate if possible and add just before serving again.
Freezing
Freezing this dish is possible but not ideal due to the delicate texture of the salmon and the pasta’s tendency to soften. If you do freeze leftovers, transfer them to a freezer-safe container and consume within one month. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm the pasta slowly in a skillet over low heat with a splash of water or broth to loosen the sauce and prevent it from drying out. Avoid the microwave if you can, as it tends to overcook the salmon and change the texture. Reheat just until warmed through to keep that fresh, light feeling.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While pappardelle is perfect for holding sauce and salmon chunks, tagliatelle or fettuccine are wonderful substitutes that both work beautifully with the citrus garlic butter sauce.
Is it necessary to slow-roast the salmon?
Slow roasting at a low temperature is key for keeping the salmon moist and tender with a delicate flake. Faster methods like grilling or pan-searing will give a different texture, but for this recipe, slow roasting enhances the citrus flavors and silky texture perfectly.
Can I make the recipe dairy-free?
Yes, you can swap the butter for a plant-based fat like olive oil, and omit the Parmesan or use a dairy-free cheese alternative. The citrus and salmon flavors will still shine beautifully without dairy.
What herbs work best besides dill or parsley?
Basil, tarragon, or chives can all add lovely complementary notes. Dill and parsley are traditional choices for their fresh brightness, but feel free to experiment with what you have on hand!
Can I prepare parts of this dish in advance?
You can prepare the slow-roasted salmon and cook the pasta ahead of time separately. Store them in the fridge and combine just before serving with the fresh sauce and garnishes for maximum flavor and texture.
Final Thoughts
Once you experience the vibrant flavors and melt-in-your-mouth textures of this Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe, it’s easy to see why it becomes an instant favorite. It’s impressively simple yet wonderfully luxurious, making it perfect for weeknights and special occasions alike. Trust me, once you share this recipe, it will become a staple on your menu—so grab those fresh ingredients, invite your loved ones, and dive into this delicious citrus-kissed pasta delight today!
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Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-Inspired
- Diet: Pescatarian
Description
This Citrus-Scented Pappardelle with Slow-Roasted Salmon is a delightful and elegant Italian-inspired main course that combines tender, moist salmon roasted to perfection with fragrant lemon and orange zest, tossed together with wide ribbon-like pappardelle pasta. The dish features a light, buttery garlic sauce enhanced with fresh herbs and Parmesan cheese, delivering a fresh, flavorful, and satisfying meal perfect for any occasion.
Ingredients
Salmon
- 1 pound skinless salmon fillet
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Zest of 1 lemon
- Zest of 1 orange
Pasta and Sauce
- 8 ounces pappardelle pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup reserved pasta water
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh dill or parsley
- Extra citrus zest and Parmesan for garnish
Instructions
- Prepare the salmon: Preheat your oven to 275°F (135°C). Place the skinless salmon fillet on a baking sheet lined with parchment paper. Drizzle the salmon with olive oil and season evenly with salt, black pepper, lemon zest, and orange zest.
- Slow roast the salmon: Place the baking sheet in the oven and roast the salmon gently for 25 to 30 minutes, or until the fish flakes easily with a fork but remains moist inside.
- Cook the pasta: While the salmon is roasting, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to the package instructions until al dente. Before draining, reserve 1/4 cup of the pasta cooking water, then drain the pasta thoroughly.
- Make the sauce: In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and optional red pepper flakes, sautéing for 1 to 2 minutes until fragrant and softened but not browned.
- Combine sauce ingredients: Stir in the freshly squeezed lemon juice and reserved pasta water into the skillet, allowing the flavors to meld and create a light sauce.
- Toss pasta with sauce: Add the cooked pappardelle to the skillet and toss gently to coat the pasta evenly with the lemon butter sauce.
- Add salmon and finish: Carefully flake the slow-roasted salmon into bite-sized pieces and gently fold it into the pasta along with the grated Parmesan cheese and chopped fresh dill or parsley. Toss lightly to combine all ingredients without breaking the salmon up too much.
- Serve and garnish: Serve the pasta warm, garnished with extra citrus zest and additional Parmesan if desired for added brightness and flavor.
Notes
- For optimal flavor and texture, use wild-caught salmon.
- If pappardelle is unavailable, tagliatelle or fettuccine are excellent substitutes.
- To create a richer, creamier sauce, add a splash of cream or crème fraîche when combining the sauce ingredients.
