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
Scale
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.
