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
Scale
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.
