Description
Citrus-Scented Pappardelle with Slow-Roasted Salmon is a flavorful Italian-inspired main course featuring tender slow-roasted salmon infused with fresh orange and lemon zest. The salmon is paired with al dente pappardelle pasta, tossed in a creamy, citrusy sauce made with garlic, white wine, and a touch of red pepper flakes for subtle heat. This elegant dish is finished with fresh herbs and optional Parmesan, perfect for a sophisticated yet simple weeknight dinner or entertaining guests.
Ingredients
Scale
For the Salmon:
- 1 lb skinless salmon fillet
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- ½ orange, zested
- ½ lemon, zested
For the Pasta and Sauce:
- 12 oz pappardelle pasta
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- ½ cup dry white wine
- ¾ cup heavy cream
- ¼ teaspoon red pepper flakes
- Salt and black pepper, to taste
- ¼ cup chopped fresh dill or parsley
- Optional: grated Parmesan for serving
Instructions
- Preheat and Prepare Salmon: Preheat your oven to 275°F. Line a baking dish with parchment paper and place the salmon fillet inside. Drizzle with 1 tablespoon olive oil and season with salt, pepper, and half of the orange and lemon zest. Roast the salmon in the oven for 25–30 minutes until it flakes easily with a fork.
- Cook the Pasta: While the salmon roasts, bring a large pot of salted water to a boil. Cook the pappardelle pasta according to the package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining the noodles.
- Make the Sauce: In a large skillet, heat the remaining olive oil and butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the white wine and let it simmer for 2 to 3 minutes to reduce slightly.
- Add Cream and Citrus: Stir in the heavy cream, the juices of the orange and lemon, the remaining zest, and red pepper flakes. Allow the sauce to simmer gently for another 2 to 3 minutes until it thickens slightly.
- Incorporate Salmon: Remove the roasted salmon from the oven and gently flake it into large pieces. Add the salmon to the skillet with the sauce, stirring carefully to coat.
- Toss Pasta and Finish: Add the cooked pappardelle to the skillet. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce and ensure the noodles are well coated. Season with salt and pepper to taste.
- Serve: Remove from heat and mix in the chopped fresh dill or parsley. Serve warm, topped with grated Parmesan if desired, for an extra touch of richness and flavor.
Notes
- Use high-quality pasta for the best texture and flavor.
- You can substitute fresh dill with tarragon or parsley based on your preference.
- This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
- Be careful not to overcook the salmon; slow roasting keeps it moist and tender.
- Reserve pasta water allows you to adjust the sauce consistency perfectly.
