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
Scale
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.
