If you’re craving a dish that feels like a restaurant treat but is wonderfully simple at home, the Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe will quickly become your go-to. Imagine wide ribbons of tender pappardelle pasta luxuriously coated in a creamy, zesty sauce kissed by fresh orange and lemon, paired perfectly with tender, slow-roasted salmon that flakes effortlessly with every bite. This dish delights with vibrant citrus notes balanced by savory richness, making it an impressive yet approachable meal sure to impress family and friends alike.
Ingredients You’ll Need
Each ingredient in this Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe plays a crucial role in building layers of flavor, texture, and color. They all come together in a harmonious blend that’s both fresh and indulgent.
- 12 oz pappardelle pasta: The wide, flat noodles provide a perfect canvas for the creamy citrus sauce.
- 1 lb skinless salmon fillet: Slow roasting keeps the salmon tender and juicy while infusing it with subtle citrus aromas.
- 1 orange (zested and juiced): Adds a bright, fragrant sweetness that lifts the whole dish.
- 1 lemon (zested and juiced): Brings vibrant acidity to balance richness and awaken your taste buds.
- 2 tablespoons olive oil: Adds a fruity depth and helps sauté aromatics to perfection.
- 2 tablespoons unsalted butter: Creates a silky mouthfeel in the sauce and enriches the flavor.
- 2 garlic cloves (minced): Provides a warm, fragrant foundation for the sauce.
- 1 small shallot (finely chopped): Adds a subtle sweetness and complexity to the sauté base.
- 1/4 cup dry white wine: Introduces delicate floral notes and helps deglaze the pan.
- 1/4 cup heavy cream: Ensures the sauce is luxuriously smooth and comforting.
- 1/4 cup chopped fresh parsley: Adds a burst of fresh herbal brightness and color.
- Salt and freshly ground black pepper to taste: Essential seasonings that bring all elements into balance.
How to Make Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
Step 1: Slow-Roast the Salmon
Start by preheating your oven to 275°F (135°C) for that gentle roasting magic. Line a baking dish with parchment paper to prevent sticking and place your skinless salmon fillet inside. Drizzle with a tablespoon of olive oil, then sprinkle salt, pepper, and half of your fresh orange and lemon zest over the top. This slow roasting method allows the salmon to cook evenly and stay moist, capturing that lovely citrus fragrance without drying out. Roast it for about 25 to 30 minutes, or until the salmon flakes easily with a fork.
Step 2: Cook the Pappardelle Pasta
While the salmon is roasting away, bring a pot of salted water to a boil and cook the pappardelle according to the package instructions until perfectly al dente. Remember to reserve half a cup of the pasta cooking water before draining—it’s a secret weapon for loosening the sauce later and ensuring everything melds beautifully together.
Step 3: Prepare the Citrus Cream Sauce
Heat the remaining olive oil and butter together in a large skillet over medium heat. Toss in your finely chopped shallot and minced garlic, sautéing until they become wonderfully fragrant and tender—about 2 minutes. Pour in the dry white wine and let it simmer until it reduces by half, concentrating the flavors. Then stir in the fresh orange and lemon juices plus the remaining zest, followed by the heavy cream. Let everything simmer gently for 2 to 3 minutes until the sauce thickens slightly and glows with citrus richness.
Step 4: Combine Salmon and Pasta
Gently flake the slow-roasted salmon into large, beautiful chunks and fold them into your citrus cream sauce. Add the drained pappardelle right into the skillet and toss carefully to combine, adding reserved pasta water a splash at a time if the sauce needs loosening. Finally, stir in chopped fresh parsley for that burst of herbal freshness, and season to taste with salt and pepper. Serve your masterpiece immediately while it’s warm and inviting.
How to Serve Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
Garnishes
A sprinkle of fresh parsley is a classic finish that adds color and a mild herbal note to your Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe. For an extra touch of elegance, consider adding a few thin strips of citrus zest on top or a light drizzle of good-quality olive oil for shine and flavor.
Side Dishes
This dish pairs wonderfully with a simple green salad dressed in a tangy vinaigrette to complement the citrus accents. Roasted asparagus or sautéed baby spinach also bring a lovely balance, adding earthiness and texture without overpowering the main flavors.
Creative Ways to Present
For a dinner party, twirl the pappardelle into neat nests on each plate and place the salmon chunks on top like a crown. Garnish with microgreens or edible flowers for a pop of color that wows your guests. Alternatively, serve family-style in a large, rustic bowl that invites everyone to dig in and share the joy of this vibrant recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe keeps beautifully when refrigerated in an airtight container for up to 2 days. The pasta may absorb some sauce overnight, so give it a gentle stir with a splash of water or cream before reheating to refresh the texture.
Freezing
Because of the delicate texture of cooked pasta and cream in the sauce, freezing this dish isn’t recommended as it can alter the consistency of both the salmon and noodles. It’s best enjoyed fresh or within a couple of days stored in the refrigerator.
Reheating
Reheat leftovers gently over low heat in a skillet, stirring occasionally and adding a splash of water, broth, or cream to keep the sauce smooth and luscious. Avoid microwaving at high power, which can dry out the salmon and toughen the pasta.
FAQs
Can I use other types of pasta instead of pappardelle?
Absolutely! While pappardelle’s wide, flat ribbons are ideal for holding the creamy sauce, tagliatelle or fettuccine can work as excellent substitutes, offering similar texture and sauce coverage.
Is it possible to make a dairy-free version of this recipe?
Yes, simply skip the butter and heavy cream, increasing the olive oil a bit to maintain richness. A splash of coconut milk or a plant-based cream alternative can also be used to keep the luscious texture without dairy.
What kind of wine works best in the sauce?
A dry white wine such as Sauvignon Blanc or Pinot Grigio complements the citrus and salmon perfectly, providing acidity and subtle fruit notes that brighten the sauce.
How do I know when the salmon is perfectly roasted?
The salmon should flake easily with a fork but remain moist and tender inside. The low-and-slow roasting at 275°F helps achieve this gentle doneness without drying it out.
Can I prepare this dish for guests with dietary restrictions?
Yes! It’s pescatarian-friendly, and by adjusting the cream and butter, you can make a dairy-free version. For gluten-free needs, consider swapping pappardelle for gluten-free pasta options.
Final Thoughts
Give this Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe a whirl—it’s a delightful fusion of bright citrus flavors and comforting creamy textures that feel both fancy and homey. Whether for a weeknight treat or a special occasion, this dish brings warmth and joy to the table. I can’t wait for you to try it and see how it brightens up your dinner routine!
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Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Pescatarian
Description
Citrus-Scented Pappardelle with Slow-Roasted Salmon is a luxurious Italian main course featuring tender, flaky salmon slow-roasted to perfection and tossed with al dente pappardelle pasta in a creamy, bright citrus sauce made from fresh orange and lemon zest and juice. Enhanced with garlic, shallots, white wine, and fresh parsley, this dish balances rich flavors with refreshing citrus notes for an elegant yet comforting meal perfect for any occasion.
Ingredients
Pasta and Protein
- 12 oz pappardelle pasta
- 1 lb skinless salmon fillet
Citrus and Aromatics
- 1 orange (zested and juiced)
- 1 lemon (zested and juiced)
- 2 garlic cloves (minced)
- 1 small shallot (finely chopped)
- 1/4 cup chopped fresh parsley
Liquids and Fats
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup dry white wine
- 1/4 cup heavy cream
Seasonings
- Salt and freshly ground black pepper to taste
Instructions
- Preheat and Prepare Salmon: Preheat your oven to 275°F (135°C). Line a baking dish with parchment paper and place the salmon fillet inside. Drizzle with 1 tablespoon of olive oil, then evenly sprinkle with salt, freshly ground black pepper, and half of the orange and lemon zest. This slow roasting at a low temperature ensures tender, flaky salmon. Roast the salmon for 25 to 30 minutes or until it flakes easily with a fork.
- Cook 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 half a cup of the pasta water before draining the pasta to use later to adjust the sauce consistency.
- Prepare Citrus Cream Sauce: In a large skillet over medium heat, warm the remaining 1 tablespoon of olive oil along with the unsalted butter. Add the finely chopped shallot and minced garlic, sautéing for about 2 minutes until fragrant and softened but not browned. Pour in the dry white wine and cook until it reduces by half, which concentrates the flavor.
- Add Citrus and Cream: Stir the freshly squeezed orange and lemon juices as well as the remaining citrus zest into the skillet. Then add the heavy cream, allowing the sauce to simmer gently for 2 to 3 minutes until slightly thickened and well combined.
- Incorporate Roasted Salmon: Gently flake the slow-roasted salmon into large chunks and fold it carefully into the citrus cream sauce, preserving the texture of the fish.
- Toss Pasta and Serve: Add the drained pappardelle pasta to the skillet with the sauce and salmon. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce if needed. Stir in the chopped fresh parsley, then taste and adjust seasoning with salt and pepper. Serve the pasta immediately while warm and fragrant.
Notes
- You can substitute tagliatelle pasta if pappardelle is unavailable without losing the dish’s character.
- For a dairy-free version, omit the butter and heavy cream, and increase the olive oil slightly to maintain richness.
- Be careful not to overcook the salmon to keep it moist and flaky.
- Using freshly zested citrus is key for the bright, aromatic flavor.
