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
Scale
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.
