If you love the bright, fresh zing of citrus combined with the rich, buttery flavor of perfectly cooked salmon, then this Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe is about to become your new favorite meal. This dish balances silky pappardelle noodles tossed in a luscious cream sauce infused with orange and lemon zest alongside tender, slow-roasted salmon that flakes apart beautifully. Every bite delivers layers of vibrant flavor with just the right hint of heat, herbal freshness, and comforting creaminess. It is the kind of recipe that feels both elegant and effortlessly cozy, perfect for impressing dinner guests or indulging in a special weeknight feast.
Ingredients You’ll Need
The ingredients to bring this recipe to life are simple but thoughtfully chosen to create harmony in every component. Each item plays a key role in building texture, flavor, and color—from the silky pappardelle to the aromatic citrus zest and the fresh herbs that finish the dish with a pop of brightness.
- 12 oz pappardelle pasta: Wide ribbons perfect for holding onto creamy sauce and tender salmon pieces.
- 1 lb skinless salmon fillet: Slow roasting keeps it moist and flaky with delicate flavor.
- 1 orange, zested and juiced: Adds lively brightness and subtle sweetness.
- 1 lemon, zested and juiced: Provides sharp citrus notes that balance richness.
- 2 tablespoons olive oil: Divided use for roasting salmon and sautéing aromatics, adding depth.
- 1 tablespoon butter: Gives the sauce silky, rich texture.
- 2 garlic cloves, minced: Infuses the sauce with warm, savory aroma.
- ½ cup dry white wine: Adds acidity and complexity to brighten the sauce.
- ¾ cup heavy cream: Creates a luscious, velvety base for the citrus sauce.
- ¼ teaspoon red pepper flakes: Just enough to give a gentle, warming kick.
- Salt and black pepper to taste: Essential seasoning to enhance all flavors.
- ¼ cup chopped fresh dill or parsley: Fresh herbs add an herbaceous finish and vibrant green color.
- Optional: grated Parmesan for serving: Adds nutty, salty notes that pair beautifully.
How to Make Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
Step 1: Prepare and Slow-Roast the Salmon
Start by preheating your oven to 275°F and lining a baking dish with parchment paper for easy cleanup. Place your skinless salmon fillet inside and drizzle it with 1 tablespoon of olive oil, then season generously with salt, pepper, and half of the orange and lemon zest. This slow roasting at a low temperature ensures the salmon remains incredibly moist and tender, flaking apart perfectly.
Step 2: Cook the Pappardelle Pasta
While the salmon gently roasts, bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until just al dente. Be sure to reserve ½ cup of the starchy pasta water before draining, as this will help you loosen the sauce later for perfect coating.
Step 3: Make the Citrus Cream Sauce
In a large skillet over medium heat, melt the butter with the remaining tablespoon of olive oil. Add the minced garlic and sauté for about a minute until fragrant but not browned. Pour in the white wine and simmer for a couple of minutes to reduce slightly. Then stir in the heavy cream, remaining citrus juices, zests, and the red pepper flakes. Let the sauce simmer gently for 2 to 3 minutes to thicken and marry all the flavors seamlessly.
Step 4: Combine Salmon and Pasta with the Sauce
Gently flake the slow-roasted salmon into large, rustic pieces and add them right into the skillet with your creamy citrus sauce. Toss in the cooked pappardelle next, adding reserved pasta water a little at a time until every ribbon is luxuriously coated without being too heavy. Finish by seasoning with salt and pepper and folding in fresh chopped dill or parsley for that herbal brightness.
How to Serve Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
Garnishes
Sprinkle freshly grated Parmesan cheese over the top for a salty, nutty contrast that melts into the warm pasta. Add a few extra sprigs of fresh dill or parsley for a vibrant and fresh presentation. A light drizzle of extra virgin olive oil can elevate the overall richness and add a glossy finish.
Side Dishes
This dish shines as the centerpiece, but pairing it with a crisp green salad dressed in a lemon vinaigrette or roasted seasonal vegetables adds texture and balances the meal beautifully. A chilled glass of dry white wine complements the citrus cream sauce and salmon flavors perfectly.
Creative Ways to Present
For a dinner party, serve the pasta in shallow bowls with salmon pieces artfully arranged on top. Bright edible flowers or thin lemon slices can add an elegant touch. Alternatively, a rustic family-style serving platter allows everyone to scoop up generous portions and soak up any extra sauce, enhancing the convivial experience.
Make Ahead and Storage
Storing Leftovers
After cooking, allow the dish to cool to room temperature and transfer it to airtight containers. Store in the refrigerator for up to 2 days to maintain freshness without compromising texture or flavor.
Freezing
Because of the cream sauce and delicate salmon, freezing this dish is not recommended as the texture may suffer upon thawing. It’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
To reheat, gently warm the pasta in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce and prevent drying out. Stir carefully to keep the flaked salmon intact, warming until just heated through for the best taste experience.
FAQs
Can I use skin-on salmon for this recipe?
While skinless salmon is recommended for ease of eating and better sauce integration, you can use skin-on fillets if you prefer. Just be sure to crisp the skin separately or remove it after roasting to avoid it becoming soggy in the sauce.
What type of white wine works best?
A dry, crisp white wine like Sauvignon Blanc or Pinot Grigio works beautifully in this recipe. The acidity cuts through the richness of the cream and salmon, brightening the overall flavor.
Can I substitute pappardelle with other pasta?
Definitely! Wide noodles like fettuccine or tagliatelle are good alternatives, as they also hold the creamy sauce well. Just adjust cooking times accordingly.
Is there a dairy-free option for the sauce?
You can swap heavy cream with coconut cream or an unsweetened cashew cream for a dairy-free twist. Keep in mind it will change the flavor profile slightly but still be delicious.
How do I know when the salmon is done roasting?
The salmon should flake easily with a fork but remain moist inside. Roasting at 275°F for 25–30 minutes ensures gentle cooking that yields tender flakes without drying out the fish.
Final Thoughts
This Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe truly brings a bright, sophisticated touch to a comforting pasta dish, combining fresh citrus, creamy sauce, and succulent salmon in perfect harmony. It’s one of those meals that feels both special and familiar, making it wonderful to prepare for family dinners or special occasions. Give it a try—you might just discover your go-to crowd-pleaser!
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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: Baking
- Cuisine: Italian-Inspired
- Diet: Pescatarian
Description
Citrus-Scented Pappardelle with Slow-Roasted Salmon is a flavorful Italian-inspired main course featuring tender slow-roasted salmon infused with fresh orange and lemon zest. The salmon is paired with al dente pappardelle pasta, tossed in a creamy, citrusy sauce made with garlic, white wine, and a touch of red pepper flakes for subtle heat. This elegant dish is finished with fresh herbs and optional Parmesan, perfect for a sophisticated yet simple weeknight dinner or entertaining guests.
Ingredients
For the Salmon:
- 1 lb skinless salmon fillet
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- ½ orange, zested
- ½ lemon, zested
For the Pasta and Sauce:
- 12 oz pappardelle pasta
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- ½ cup dry white wine
- ¾ cup heavy cream
- ¼ teaspoon red pepper flakes
- Salt and black pepper, to taste
- ¼ cup chopped fresh dill or parsley
- Optional: grated Parmesan for serving
Instructions
- Preheat and Prepare Salmon: Preheat your oven to 275°F. Line a baking dish with parchment paper and place the salmon fillet inside. Drizzle with 1 tablespoon olive oil and season with salt, pepper, and half of the orange and lemon zest. Roast the salmon in the oven for 25–30 minutes until it flakes easily with a fork.
- Cook the 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 ½ cup of the pasta cooking water before draining the noodles.
- Make the Sauce: In a large skillet, heat the remaining olive oil and butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the white wine and let it simmer for 2 to 3 minutes to reduce slightly.
- Add Cream and Citrus: Stir in the heavy cream, the juices of the orange and lemon, the remaining zest, and red pepper flakes. Allow the sauce to simmer gently for another 2 to 3 minutes until it thickens slightly.
- Incorporate Salmon: Remove the roasted salmon from the oven and gently flake it into large pieces. Add the salmon to the skillet with the sauce, stirring carefully to coat.
- Toss Pasta and Finish: Add the cooked pappardelle to the skillet. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce and ensure the noodles are well coated. Season with salt and pepper to taste.
- Serve: Remove from heat and mix in the chopped fresh dill or parsley. Serve warm, topped with grated Parmesan if desired, for an extra touch of richness and flavor.
Notes
- Use high-quality pasta for the best texture and flavor.
- You can substitute fresh dill with tarragon or parsley based on your preference.
- This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
- Be careful not to overcook the salmon; slow roasting keeps it moist and tender.
- Reserve pasta water allows you to adjust the sauce consistency perfectly.
