There’s nothing quite like the bright, fresh burst of citrus paired with the tender, melt-in-your-mouth texture of slow-roasted salmon to create a meal that truly sings. This Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe combines silky wide ribbons of pasta with a luscious, creamy sauce infused with orange and lemon zest, creating a perfect balance of flavors that feels both luxurious and comforting. Every bite delivers a delightful harmony of aromatic citrus, delicate salmon, and creamy Parmesan, making this dish a stunning centerpiece for any dinner, whether it’s a casual weeknight treat or a special occasion.
Ingredients You’ll Need
This recipe uses simple, straightforward ingredients that each bring an essential element to the dish’s flavor, texture, and vibrant color. You’ll appreciate how every item from fresh citrus to rich cream enhances the overall experience without overwhelming the palate.
- 12 ounces pappardelle pasta: The wide, flat noodles are perfect for soaking up the creamy citrus sauce and flaking salmon.
- 1 pound skinless salmon fillet: Slow roasting preserves moisture and tenderness, making the salmon the star protein.
- 2 tablespoons olive oil: Adds richness and helps sauté garlic for a fragrant base.
- 1 orange (zested and juiced): Provides a sweet, bright citrus note that lifts the dish.
- 1 lemon (zested and juiced): Adds a sharp, fresh tang that perfectly balances the creaminess.
- 2 cloves garlic (minced): Gives a subtle depth of flavor with its aromatic punch.
- 1/2 teaspoon salt: Essential for seasoning both salmon and pasta to bring out their natural flavors.
- 1/4 teaspoon black pepper: Adds a gentle warmth without overpowering.
- 1/2 teaspoon crushed red pepper flakes (optional): Offers a gentle kick for those who like a touch of heat.
- 2 tablespoons unsalted butter: Creates a silky texture and rounds out the sauce.
- 1/4 cup heavy cream: Gives the sauce its luscious, creamy consistency.
- 1/4 cup grated Parmesan cheese: Brings a savory depth and perfect saltiness.
- 2 tablespoons chopped fresh dill or parsley: Adds a fresh, herbaceous finish and vibrant green color on top.
How to Make Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
Step 1: Roast the 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. Sprinkle with salt, black pepper, and half of the citrus zest from the lemon and orange. This low-temperature roasting method gently cooks the salmon evenly, keeping it tender and flaky with that perfect melt-in-your-mouth texture you dream about.
Step 2: Cook the Pappardelle
While your salmon roasts for 20–25 minutes, bring a large pot of salted water to a boil and cook the pappardelle until it is al dente – tender but still firm to the bite. Don’t forget to reserve about 1/2 cup of the pasta water before draining, which will come in handy later to loosen your sauce to the ideal consistency.
Step 3: Create the Citrus Sauce
In a large skillet over medium heat, warm the remaining tablespoon of olive oil. Sauté the minced garlic for about one minute, just until fragrant but not browned. Next, stir in the butter until melted, add the crushed red pepper flakes for a subtle heat (if using), and then fold in the remaining citrus zest. Pour in the fresh lemon and orange juice, followed by the heavy cream and Parmesan cheese. Let this simmer gently for 2 to 3 minutes so it thickens slightly and all the flavors combine into a luscious sauce.
Step 4: Combine Pasta and Salmon
Add the drained pappardelle directly into the skillet with your citrus cream sauce. Toss gently to coat each strand with the sauce, adding reserved pasta water in small amounts if the sauce feels too thick. Finally, flake the slow-roasted salmon into large chunks and fold them carefully into the skillet. This ensures every bite is packed with that tender, savory salmon alongside the bright, creamy pasta.
How to Serve Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
Garnishes
Elevate your dish by sprinkling freshly chopped dill or parsley right before serving. Their vibrant green color adds a stunning contrast to the creamy pasta, and their fresh herbal notes provide a delightful brightness that complements the citrus and salmon perfectly.
Side Dishes
This dish shines on its own but pairs beautifully with a crisp green salad dressed in a light vinaigrette or some garlic roasted asparagus. Both options offer a refreshing crunch and a subtle bitterness that cut through the richness of your Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe.
Creative Ways to Present
For a special dinner, try plating the pasta in neat nests on warmed plates, topping them with generous flakes of salmon and a sprinkle of fresh herbs. A lemon wheel or thin orange slice perched on the side adds an elegant, edible decoration that hints at the dish’s bright flavors.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. The dish will keep well for up to two days, allowing you to enjoy the vibrant flavors again without losing that creamy texture.
Freezing
While the slow-roasted salmon and pasta are best fresh, you can freeze the sauce separately for up to one month. When ready to use, thaw it gently in the fridge and toss with freshly cooked pappardelle and salmon for best results.
Reheating
To reheat, warm the pasta and salmon gently in a skillet over low heat, adding a splash of cream or reserved pasta water to restore creaminess. Avoid microwaving if possible, as slow warming preserves the delicate texture of both salmon and pasta.
FAQs
Can I use other types of pasta instead of pappardelle?
Absolutely! While pappardelle’s wide ribbons are fantastic for holding the luscious sauce, you can use fettuccine, tagliatelle, or even linguine depending on what you have. Just be sure to adjust cooking time accordingly.
Is there a way to make this dish lighter?
Yes, swap out heavy cream for half-and-half or even Greek yogurt to reduce fat content while maintaining creaminess. The citrus flavors will still shine beautifully.
Can I prepare parts of the recipe in advance?
Definitely. You can slow roast the salmon a few hours ahead and refrigerate until ready to combine. Preparing the sauce shortly before serving ensures it stays fresh and vibrant.
What if I don’t have fresh citrus on hand?
Fresh zest and juice are key for the best flavor here, but in a pinch, bottled lemon juice or pre-grated zest can work. Just aim for fresh varieties whenever possible for that bright, natural citrus scent.
How spicy is the dish with red pepper flakes?
Very mild. The crushed red pepper flakes add only a gentle warmth that enhances flavor without making the dish overly spicy. You can easily omit them if you prefer no heat at all.
Final Thoughts
If you’re searching for a dish that’s equal parts comforting and elegant, this Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe is sure to become a fast favorite. Its fresh citrus notes paired with tender, slow-cooked salmon create a beautiful balance that feels both light and indulgent. I hope you enjoy creating and savoring this dish as much as I do!
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Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Pescatarian
Description
This Citrus-Scented Pappardelle with Slow-Roasted Salmon is an elegant and flavorful Italian-inspired main course featuring tender, slow-roasted salmon combined with wide, tender pappardelle pasta tossed in a vibrant citrus cream sauce. The dish balances fresh orange and lemon zest and juice with garlic, Parmesan, and a touch of butter to create a rich, aromatic sauce that perfectly complements the flaky salmon and silky pasta. Garnished with fresh dill or parsley, it’s a refined seafood dinner ideal for special occasions or a delightful weeknight meal.
Ingredients
Salmon and Seasoning
- 1 pound skinless salmon fillet
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for salmon)
- 1 tablespoon citrus zest (half from orange, half from lemon)
Pasta
- 12 ounces pappardelle pasta
- Salt (for pasta water, as needed)
- 1/2 cup reserved pasta water
Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1/2 teaspoon crushed red pepper flakes (optional)
- Zest of 1 orange (remaining half)
- Zest of 1 lemon (remaining half)
- Juice of 1 orange
- Juice of 1 lemon
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
Garnish
- 2 tablespoons chopped fresh dill or parsley
Instructions
- Preheat and Roast Salmon: Preheat your oven to 275°F (135°C). Place the skinless salmon fillet in a baking dish, drizzle with 1 tablespoon of olive oil, then sprinkle with salt, pepper, and half of the combined citrus zest. Roast the salmon gently for 20 to 25 minutes until it flakes easily with a fork, ensuring it remains moist and tender.
- Cook Pappardelle: While the salmon roasts, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water and then drain the pasta thoroughly.
- Prepare Citrus Cream Sauce: In a large skillet over medium heat, add the remaining 1 tablespoon olive oil. Sauté the minced garlic for about 1 minute until fragrant but not browned. Stir in the unsalted butter and, if using, crushed red pepper flakes along with the remaining orange and lemon zest. Pour in the lemon and orange juice, then add the heavy cream and grated Parmesan cheese. Allow the sauce to simmer gently for 2 to 3 minutes until slightly thickened and creamy.
- Toss Pasta in Sauce: Add the cooked pappardelle noodles to the skillet and gently toss to coat the pasta in the citrus cream sauce. Use the reserved pasta water as needed to loosen the sauce to your desired consistency, ensuring each strand is well coated without being dry or overly thickened.
- Combine Salmon and Serve: Flake the slow-roasted salmon into bite-sized pieces and gently fold it into the pasta mixture. Finish by garnishing with the fresh chopped dill or parsley for a fragrant and colorful touch. Serve the dish warm, immediately enjoying the harmonious blend of citrus flavors with tender salmon and pasta.
Notes
- For a unique citrus twist, substitute blood orange or Meyer lemon for the regular orange and lemon zest and juice.
- To make a lighter version of the sauce, replace heavy cream with half-and-half or Greek yogurt for reduced fat content.
- Ensure not to overcook the salmon to keep it moist and flaky.
- Reserved pasta water helps adjust sauce consistency and enhances flavor integration.
