Let me tell you, Citrus-Scented Pappardelle with Slow-Roasted Salmon is the kind of dinner that transforms a weeknight meal into a celebration. Silky ribbons of pappardelle swirl around flaky roasted salmon, all brought to life by a punchy, sunshine-bright sauce laced with orange and lemon. Each twirl promises a perfect balance of creaminess, citrus zing, and the gentle salinity of the sea, making this dish feel as special on the palate as it looks on the table.

Ingredients You’ll Need

Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a handful of fresh, simple ingredients come together to create such a sophisticated dish. Every item on this list is thoughtfully chosen—each one steps up with its own contribution to flavor, aroma, or that beautiful color you’ll want to show off.

Pappardelle Pasta: Wide, silky noodles that are perfect for catching every drop of sauce.
Skinless Salmon Fillet: Slow-roasting the salmon keeps it juicy, buttery, and tender enough to flake with a fork.
Olive Oil: Adds fruity depth and helps infuse the salmon and sauce with richness.
Sea Salt: Brings out the natural sweetness in both the salmon and citrus.
Black Pepper: Gives a subtle heat that balances the bright citrus notes.
Orange (zested and juiced): Adds vibrant, tangy sweetness to both the salmon and the cream sauce.
Lemon (zested and juiced): Lends fresh, zippy acidity that lifts and lightens the dish.
Garlic (minced): The aromatic backbone for the sauce—just enough to deepen the flavors.
Red Pepper Flakes: A pinch brings gentle warmth without overpowering the delicate salmon.
Dry White Wine: Deglazes the pan and adds irresistible depth and a little acidity.
Heavy Cream: Makes the sauce lush, silky, and just the right amount of indulgent.
Unsalted Butter: Finishes the sauce for extra gloss and richness.
Fresh Parsley (chopped): Brightens everything with a burst of color and a hint of herbaceousness.
Grated Parmesan Cheese (optional): For those who want an extra layer of savory, nutty flavor to top it all off.

How to Make Citrus-Scented Pappardelle with Slow-Roasted Salmon

Step 1: Slow-Roast the Salmon

Start by preheating your oven to 275°F (135°C). Place your beautiful salmon fillet on a parchment-lined baking sheet, drizzle with olive oil, and season with sea salt and black pepper. Sprinkle with half the orange and lemon zest; this gentle, low-temp roast guarantees you’ll end up with melt-in-your-mouth salmon infused with delicate citrus flavor.

Step 2: Boil the Pasta

Meanwhile, bring a large pot of salted water to a boil. Drop in the pappardelle and cook to that perfect al dente texture. The wide noodles are made for soaking up the creamy citrus sauce you’re about to whip up, so don’t overcook them!

Step 3: Build the Sauce Base

In a large skillet, heat a splash of olive oil over medium heat. Add the minced garlic and red pepper flakes, letting them sizzle for about a minute. This quick step unlocks their aroma and gives your sauce a warm, savory undertone.

Step 4: Deglaze & Add Citrus

Deglaze the pan with dry white wine, scraping up any flavorful bits from the bottom, and let it simmer for two minutes. Stir in the freshly squeezed orange and lemon juices along with the remaining zest. Let this cook for another 2–3 minutes so it reduces slightly and intensifies in flavor.

Step 5: Creamy Finish & Salmon Flakes

Lower the heat and add the heavy cream, letting the sauce simmer until it’s lush and slightly thickened. Stir in the butter until melted and glossy. Gently flake your roasted salmon into large, tender chunks and fold them through your sauce—let every bite carry that slow-roasted magic.

Step 6: Combine Pasta & Serve

Drain your pasta and toss it right into the skillet with the zesty, creamy sauce and succulent salmon. Gently mix until each ribbon of pappardelle is luxuriously coated. Plate it up, top with chopped parsley, and, if you wish, a generous snowfall of parmesan cheese.

How to Serve Citrus-Scented Pappardelle with Slow-Roasted Salmon

Garnishes

A finishing touch is everything. Sprinkle over a handful of chopped fresh parsley for a pop of color and freshness. A little extra grated parmesan adds richness, and a final dusting of citrus zest right before serving brings out the sunniest top notes in Citrus-Scented Pappardelle with Slow-Roasted Salmon.

Side Dishes

For a balanced meal, pair your pasta with a simply dressed arugula salad or garlicky sautéed greens. Some crusty bread on the side is always a good idea to mop up any leftover sauce. A chilled glass of the same dry white wine you used in the recipe makes the whole experience sing.

Creative Ways to Present

For a dinner party, serve individual nests of pappardelle piled high and place an extra-large flake of salmon on top for dramatic effect. For family-style casual dining, transfer the Citrus-Scented Pappardelle with Slow-Roasted Salmon to a wide, shallow serving dish and let everyone help themselves. Garnish with citrus wedges for color and flavor at the table.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer the cooled Citrus-Scented Pappardelle with Slow-Roasted Salmon into an airtight container. Store in the refrigerator and enjoy within two days for the best flavor and texture.

Freezing

While the salmon itself freezes beautifully, the creamy sauce can separate with freezing and thawing. If you do decide to freeze, store just the flaked salmon and boiled pasta separately, then make a fresh sauce when you’re ready to serve for best results.

Reheating

Gently reheat leftovers in a skillet over low heat, adding a splash of cream or milk to restore the velvety consistency. Be gentle to avoid overcooking the salmon or pasta. Avoid microwaving if possible, as it can quickly dry out the dish.

FAQs

Can I use a different type Main Course

Absolutely! Feel free to substitute with trout or even cod—just make sure you adjust the roasting time based on thickness and keep the citrus focus. The real star is the slow-roasting technique, which works well with most mild, flaky fish.

Is this dish gluten free?

Traditional pappardelle is made with wheat, so it’s not gluten free. However, you can easily swap in your favorite gluten free pasta for a similar luscious result in the Citrus-Scented Pappardelle with Slow-Roasted Salmon.

Can I make it dairy free?

Yes! Swap out the heavy cream and butter for coconut cream and a drizzle of olive oil. The sauce will still be rich and smooth, but with a subtle coconut undertone that works surprisingly well with citrus and salmon.

What can I use instead of dry white wine?

If you prefer to skip the alcohol, a splash of seafood stock or even a bit of reserved pasta water with a squeeze of extra citrus can work wonders and still amplify the flavors in your sauce.

Does this dish taste very citrusy?

The focus is a gentle, balanced citrus aroma—never overpowering. The orange and lemon lend brightness and complexity, perfectly complementing the richness of the salmon and cream to create a harmonious flavor in every forkful of Citrus-Scented Pappardelle with Slow-Roasted Salmon.

Final Thoughts

There are few dishes as satisfying and show-stopping as Citrus-Scented Pappardelle with Slow-Roasted Salmon. Whether you’re looking to impress guests or just treat yourself to something truly special, give this recipe a try and watch it become a new favorite at your table!

Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe

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4.7 from 14 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy a delightful culinary experience with this Citrus-Scented Pappardelle with Slow-Roasted Salmon recipe. The flavors of citrus-infused pasta combined with tender, slow-roasted salmon create a dish that is both elegant and comforting.

Ingredients

Scale

Pasta:

12 oz pappardelle pasta

Salmon:

1 lb skinless salmon fillet

Sauce:

2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1 orange (zested and juiced)
1 lemon (zested and juiced)
2 cloves garlic (minced)
1/4 teaspoon red pepper flakes
1/2 cup dry white wine
1/4 cup heavy cream
2 tablespoons unsalted butter
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese (optional)

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Instructions

Preheat the Oven: Preheat the oven to 275°F (135°C). Place the salmon on a parchment-lined baking sheet, drizzle with olive oil, and season with sea salt and black pepper. Sprinkle with half the orange and lemon zest. Roast for 25–30 minutes until the salmon flakes easily with a fork.
Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil and cook the pappardelle until al dente.
Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, cooking for 1 minute. Deglaze the pan with white wine and simmer for 2 minutes. Stir in citrus juices, remaining zest, and cream, simmering for another 2–3 minutes. Add butter and stir until melted.
Combine and Serve: Flake the roasted salmon into large chunks and gently fold into the sauce. Drain the pasta and toss with the sauce until evenly coated. Serve warm, topped with parsley and Parmesan if desired.

Notes

For a dairy-free version, substitute the cream and butter with coconut cream and olive oil.
You can also swap pappardelle with fettuccine or tagliatelle if preferred.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop, Oven
Cuisine: Italian