If you love pasta dishes that feel both elegant and comforting, then you are going to adore this Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe. It combines silky ribbons of pappardelle with luscious, slow-roasted salmon flakes, all enveloped in a dreamy, creamy sauce kissed by bright citrus zests and fresh herbs. This dish brings together the rich flavors of the ocean and the sunniest notes of lemon and orange, creating a perfect harmony that’s as refreshing as it is satisfying. Whether for a special dinner or a weekend treat, this recipe promises a delightful culinary experience that feels like a warm hug on a plate.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity; each ingredient plays an essential role in creating layers of flavor and texture that make this dish unforgettable. From the tender pappardelle pasta to the zesty citrus, every component is carefully selected to complement the slow-roasted salmon perfectly.
- 12 oz pappardelle pasta: Wide, flat noodles that hold the creamy sauce beautifully.
- 1 pound salmon fillet (skin removed): The star protein offering rich, flaky texture.
- 2 tablespoons olive oil: Adds smoothness and helps with roasting and sautéing.
- Zest of 1 orange: Brings sweet and fragrant citrus notes.
- Zest of 1 lemon: Adds a bright, tangy aroma that awakens the dish.
- Juice of ½ lemon: A splash of acidity to balance the creaminess.
- 2 garlic cloves (minced): Offers a wonderful savory foundation.
- ½ teaspoon salt: Enhances all the flavors in the dish.
- ¼ teaspoon black pepper: Adds mild, warming spice.
- ¼ teaspoon crushed red pepper flakes (optional): Gives a subtle kick if you like a bit of heat.
- ¾ cup heavy cream: Creates that rich, luscious sauce that clings to the pasta.
- ½ cup grated Parmesan cheese: Provides a savory, nutty depth.
- 2 tablespoons chopped fresh dill or parsley: Brings fresh herbal brightness to finish.
- Extra lemon wedges for serving: Perfect for those who want more zesty brightness at the table.
How to Make Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
Step 1: Roast the Salmon
First, preheat your oven to a gentle 275°F (135°C) to slow-roast the salmon. Lay the fillet on a baking sheet lined with parchment paper for easy cleanup. Drizzle with half the olive oil, then season evenly with salt, black pepper, the lemon zest, and orange zest. This slow, low heat allows the salmon to cook through gradually, becoming incredibly tender and flaky without drying out. Roast for 20 to 25 minutes, keeping an eye until it just flakes with a fork. It’s pure perfection when cooked this way!
Step 2: Cook the Pappardelle
While the salmon is roasting, fill a large pot with salted water and bring it to a lively boil. Cook the pappardelle according to the package instructions until al dente—meaning it has a slight bite to it. This texture is key because it holds up well under the creamy sauce. Before draining, reserve about half a cup of the pasta water, which will come in handy for adjusting the sauce’s consistency later.
Step 3: Prepare the Creamy Citrus Sauce
In a wide skillet, warm the remaining olive oil over medium heat and toss in minced garlic and the optional crushed red pepper flakes. Sauté for just 30 seconds until aromatic—quick, so the garlic doesn’t burn. Pour in the heavy cream and add the lemon juice, letting the mixture come to a gentle simmer for 2 to 3 minutes. Slowly stir in the grated Parmesan until the sauce is smooth and luxuriously creamy. This sauce is where the lemon juice balances the richness, creating a bright and comforting coating for the pasta.
Step 4: Combine Pasta, Sauce, and Salmon
Add the drained pappardelle straight into the skillet with the sauce, tossing gently to coat every strand. Use the reserved pasta water a little at a time if you want to loosen the sauce, making sure it cuddles the noodles just right. Carefully flake the slow-roasted salmon into large, hearty chunks and fold them into the pasta. The contrast of tender fish pieces wrapped in creamy citrus sauce is utterly delightful. Finish by sprinkling chopped fresh dill or parsley over the top, adding a fresh, herbal lift to the final dish.
How to Serve Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
Garnishes
To elevate this dish further, serve with extra lemon wedges on the side so everyone can add a squeeze of brightness to taste. A few more fresh herb sprigs or a light drizzle of high-quality olive oil can also add a lovely finishing touch, brightening the flavors and adding a subtle shine to your plate.
Side Dishes
This Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe pairs wonderfully with a crisp arugula salad tossed in a simple vinaigrette. The peppery greens provide a fresh contrast to the creamy pasta. Alternatively, some roasted asparagus or steamed green beans add a vibrant crunch, keeping the meal balanced and exciting.
Creative Ways to Present
For a stunning presentation, twirl the pappardelle into neat little nests on each plate, then place chunks of salmon artfully on top. Garnish with dill sprigs and a wedge of lemon on the side. For a more casual family-style meal, serve in a large, beautiful bowl with a sprinkle of Parmesan and herbs on top, inviting everyone to dig in and share.
Make Ahead and Storage
Storing Leftovers
Leftover Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe keeps well in an airtight container in the refrigerator for up to 2 days. The flavors actually deepen a bit after resting overnight. Store the salmon and pasta together to maintain the creamy texture, but be gentle when reheating to avoid breaking the delicate fish apart too much.
Freezing
Freezing this dish is possible, but the cream sauce may slightly separate upon thawing. To freeze, place leftovers in a freezer-safe container and remove as much air as possible. When you’re ready to enjoy it again, thaw overnight in the refrigerator and gently reheat to preserve the sauce and texture as much as possible.
Reheating
Reheat on the stovetop over low heat, stirring frequently, and add a splash of cream or reserved pasta water to bring back the sauce’s silky consistency. Avoid microwaving if you can, as this can cause uneven heating and make the salmon dry out. Taking your time during reheating really helps keep this dish tasting fresh and delightful.
FAQs
Can I use other types of pasta in this recipe?
Absolutely! While pappardelle is ideal for its wide shape that holds sauce wonderfully, you can substitute tagliatelle or fettuccine without losing the feel of the dish. Just aim for pasta with a similar texture and width.
Is there a lighter version of this Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe?
Yes, you can substitute half-and-half for the heavy cream to reduce richness and calories while still maintaining a creamy texture. The citrus and herbs keep the dish bright and flavorful, so it won’t feel heavy at all.
How do I know when the salmon is perfectly slow-roasted?
The salmon should flake easily but still be moist and tender inside. Cooking at a low temperature like 275°F ensures gentle heat penetration, preventing dryness. Check after around 20 minutes and adjust as necessary based on your oven.
Can I prepare the sauce ahead of time?
While the sauce is best fresh, you can prepare it a few hours in advance and gently reheat it before combining with the pasta. Stir in a bit of cream or pasta water to refresh the texture if it thickens too much.
What wine pairs well with this dish?
A crisp white wine, like a Sauvignon Blanc or Pinot Grigio, complements the citrus notes and richness of the salmon beautifully, enhancing the overall dinner experience.
Final Thoughts
This Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe is one of those dishes that feels luxurious yet approachable, perfect for sharing with loved ones or indulging on a cozy night in. Its bright citrus elements paired with creamy sauce and tender salmon create a harmony that’s hard to resist. Give this recipe a try; it’s bound to become one of your favorite go-to meals that impresses without stress.
Print
Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-Inspired
- Diet: Pescatarian
Description
Citrus-Scented Pappardelle with Slow-Roasted Salmon is a flavorful Italian-inspired main course combining tender pappardelle pasta with delicately roasted salmon infused with fresh citrus zest and juice. The creamy lemon and Parmesan sauce adds richness, while fresh herbs and optional red pepper flakes give a bright, aromatic finish. This dish balances comforting creaminess with vibrant citrus notes, perfect for a refined yet easy-to-make dinner.
Ingredients
Salmon and Seasoning
- 1 pound salmon fillet (skin removed)
- 1 tablespoon olive oil (for salmon)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Zest of 1 orange
- Zest of 1 lemon
Pasta and Sauce
- 12 oz pappardelle pasta
- 1 tablespoon olive oil (for sauce)
- 2 garlic cloves, minced
- ¼ teaspoon crushed red pepper flakes (optional)
- ¾ cup heavy cream
- Juice of ½ lemon
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh dill or parsley
- Extra lemon wedges for serving
Instructions
- Preheat and Roast Salmon: Preheat your oven to 275°F (135°C). Place the salmon fillet on a parchment-lined baking sheet. Drizzle it with 1 tablespoon of olive oil and season evenly with salt, black pepper, lemon zest, and orange zest. Bake the salmon for 20 to 25 minutes, until it is just cooked through and flakes easily with a fork.
- Cook Pasta: While the salmon roasts, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to the package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta.
- Prepare Creamy Citrus Sauce: In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, if using, and sauté for about 30 seconds until fragrant. Stir in the heavy cream and lemon juice, bringing the mixture to a gentle simmer. Let it cook for 2 to 3 minutes to thicken slightly. Add the grated Parmesan cheese and stir constantly until melted and the sauce is smooth.
- Toss Pasta with Sauce: Add the drained pappardelle to the skillet and toss well to coat in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Add Salmon and Garnish: Carefully flake the slow-roasted salmon into large chunks and fold them gently into the pasta. Sprinkle the dish with chopped fresh dill or parsley. Serve immediately, accompanied by lemon wedges for an extra burst of citrus.
Notes
- If you can’t find pappardelle, substitute with tagliatelle or fettuccine for similar texture and width.
- For a lighter sauce, substitute half-and-half for the heavy cream to reduce richness.
- This dish pairs wonderfully with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
- Try serving it alongside a fresh arugula salad to balance the creamy pasta with peppery greens.
