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
Scale
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.
