If you’re looking to wow your taste buds and impress anyone at your dinner table, this Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe is a dream come true. It’s vibrant, comforting, and beautifully balanced with bright citrus notes that dance around tender pappardelle and flaky, perfectly slow-roasted salmon. This dish feels both indulgent and fresh at the same time, making it an ultimate favorite for cozy nights in or special gatherings.
Ingredients You’ll Need
These ingredients may seem straightforward, but each plays a crucial role in building the flavor tapestry of this recipe. From the citrus zests that burst with freshness to the creamy texture of the sauce, every element adds depth and color to your dish.
- 8 oz pappardelle pasta: Wide ribbons of pasta that soak up sauce beautifully and offer a satisfying bite.
- 1 lb fresh salmon fillet: Choose fresh, high-quality salmon for the best flaky and moist texture.
- 1 lemon, zest and juice: Adds bright acidity and aromatic citrus fragrance to brighten the dish.
- 1 orange, zest and juice: Offers a sweeter citrus note that perfectly balances the lemon’s tartness.
- 3 cloves garlic, minced: Garlic delivers a savory foundation and irresistible aroma when sautéed.
- 1 tablespoon olive oil: For roasting the salmon and sautéing garlic, providing richness and smooth texture.
- ½ cup heavy cream: This softens the citrus juices into a luscious, creamy sauce coating the pasta.
- ¼ cup fresh parsley, chopped: Adds a fresh herbal contrast and pop of green color.
- Salt and pepper to taste: Essential seasoning to enhance all the natural flavors.
- Red pepper flakes (optional): For those who love a gentle hint of heat to lift the dish.
How to Make Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 375°F (190°C). This temperature is ideal for slowly roasting the salmon to tender perfection without drying it out.
Step 2: Prepare the Salmon
Place your fresh salmon fillet in a baking dish and drizzle it generously with olive oil. Season with salt, pepper, and sprinkle with the zests of lemon and orange. This layering of citrus zest right on the salmon ensures each bite carries that bright, fragrant essence we love.
Step 3: Roast the Salmon
Pop the salmon into the preheated oven and roast it for 20 to 25 minutes. You’re looking for a flaky texture that still feels moist and juicy. The slow roasting method helps the flavors to develop deeply and evenly.
Step 4: Cook the Pappardelle
While the salmon roasts, bring a large pot of salted water to a boil and cook the pappardelle until just al dente, following the package instructions. Save half a cup of the starchy pasta water before draining — this is a secret weapon for loosening the sauce later if it gets too thick.
Step 5: Sauté Garlic and Build the Sauce
In a large skillet, warm a tablespoon of olive oil over medium heat and add the minced garlic. Sauté until it becomes fragrant and lightly golden, about 1 to 2 minutes. Then, pour in the lemon and orange juice, letting it gently bubble and reduce for a couple of minutes. This concentration step intensifies that fresh citrus punch that defines this dish.
Step 6: Add Cream and Adjust Sauce
Stir in the heavy cream, combining it thoroughly with the citrus reduction to make a velvety sauce. If the sauce seems thick, carefully add small amounts of reserved pasta water until it reaches the perfect silky consistency that will coat your pappardelle beautifully.
Step 7: Toss Pasta and Finish Flavoring
Add your cooked pappardelle directly into the skillet, giving it a gentle toss to ensure every strand is drenched in that luscious creamy citrus sauce. Then sprinkle in the chopped parsley along with a bit more lemon and orange zest — this final touch enhances both aroma and visual appeal.
Step 8: Plate and Top with Salmon
Serve the pappardelle on plates and delicately place generous pieces of the slow-roasted salmon on top. For those who enjoy a touch of heat, sprinkle some red pepper flakes to elevate the dish further. Your Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe is now ready to delight.
How to Serve Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
Garnishes
Fresh parsley and extra citrus zest are wonderful garnishes to emphasize the vibrant flavors and add a pop of color. For a little crunch and contrast, toasted pine nuts or a scattering of finely chopped chives make great additions. Don’t forget a pinch of red pepper flakes if you like a mild kick.
Side Dishes
This dish pairs wonderfully with light sides that won’t overpower its delicate citrus notes. Think crisp green salads with a simple vinaigrette, roasted asparagus, or garlic-infused sautéed spinach. A crusty artisan bread also makes the perfect companion for soaking up any remaining sauce.
Creative Ways to Present
For a charming presentation, twirl the pappardelle into neat nests on each plate and top with a salmon portion placed artfully on the side or over the pasta. Serve with a wedge of lemon or orange for an interactive citrus squeeze at the table. Using white or light-colored plates helps the fresh colors shine through beautifully.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the salmon and pasta together to allow the flavors to meld, but be aware the pasta may soak up more sauce as it sits.
Freezing
While you can freeze cooked pasta and salmon separately, the creamy citrus sauce is best enjoyed fresh. If you do freeze leftovers, place salmon and pasta in separate freezer-safe containers and thaw overnight in the fridge before reheating gently.
Reheating
To reheat, gently warm the pasta with a splash of cream or reserved pasta water in a skillet over low heat to loosen the sauce and prevent drying out. Heat the salmon separately by covering and warming in the oven or microwave just until heated through.
FAQs
Can I use other types of pasta?
Absolutely! While pappardelle’s wide shape holds the sauce beautifully, you could use fettuccine, linguine, or even tagliatelle to give you a similar experience.
Is it possible to make this recipe dairy-free?
Yes, swap the heavy cream for coconut cream or a cashew-based cream alternative to keep the sauce rich without dairy.
How can I tell when the salmon is perfectly cooked?
The salmon should flake easily with a fork but still be moist inside. Overcooking will dry it out, so keep a close eye around the 20-minute mark.
Can I prepare this dish in advance for a dinner party?
You can roast the salmon and prepare the sauce ahead of time, then quickly cook the pasta and assemble just before serving to keep things fresh and stress-free.
What if I don’t have fresh citrus on hand?
Fresh zest and juice really elevate the dish, but in a pinch, bottled lemon and orange juice can work. Just use sparingly to avoid unnatural flavors.
Final Thoughts
I truly hope you give the Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe a try soon — it’s a beautiful blend of fresh, comforting, and elegant flavors that feels like a special treat any night of the week. Once you taste how the creamy citrus sauce perfectly hugs the pasta and pairs with succulent salmon, this dish might just become one of your all-time favorites to cook and share.
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Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Description
This Citrus-Scented Pappardelle with Slow-Roasted Salmon combines zesty citrus flavors with tender, flaky salmon and creamy pasta for an elegant yet approachable meal. The slow roasting of the salmon enhances its natural richness, while the citrus cream sauce brightens the dish, creating a perfect balance of flavors ideal for a special dinner or any occasion where fresh, vibrant flavors are appreciated.
Ingredients
For the Pasta and Sauce
- 8 oz pappardelle pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 lemon, zest and juice
- 1 orange, zest and juice
- ½ cup heavy cream
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
- Red pepper flakes (optional for heat)
For the Salmon
- 1 lb fresh salmon fillet
- 1 tablespoon olive oil (drizzle for roasting)
- Salt and pepper to taste
- Lemon and orange zest (sprinkle for roasting)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the salmon slowly, ensuring tender, flavorful results.
- Prepare the Salmon: Place the fresh salmon fillet in a baking dish. Drizzle it with olive oil, then season generously with salt, pepper, and a sprinkle of lemon and orange zest to infuse citrus aromatics throughout the fish.
- Roast the Salmon: Roast the salmon in the preheated oven for 20-25 minutes or until it flakes easily with a fork, indicating it is perfectly cooked through.
- Cook the Pasta: Bring a large pot of salted water to a boil and add the pappardelle. Cook according to package directions until al dente. Before draining, reserve ½ cup of the pasta cooking water.
- Make the Citrus Cream Sauce: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Pour in the lemon and orange juice and let it bubble gently, allowing the juice to reduce slightly for about 2 minutes.
- Add Cream and Adjust Sauce: Stir in the heavy cream until fully combined. If the sauce is too thick, gradually add reserved pasta water until the desired sauce consistency is reached.
- Toss Pasta in Sauce: Add the cooked pappardelle to the skillet and toss thoroughly to coat the noodles evenly with the creamy citrus sauce.
- Finish the Dish: Stir in fresh parsley along with additional lemon and orange zest to brighten the flavors further. Season with salt and pepper to taste.
- Plate and Serve: Divide the citrus-scented pappardelle onto plates. Top with pieces of the slow-roasted salmon. Garnish with extra parsley and a sprinkle of red pepper flakes if you desire a subtle heat kick.
Notes
- Reserve pasta water carefully; it helps loosen the sauce without diluting flavor.
- For a spicier version, increase the amount of red pepper flakes or add finely chopped fresh chili.
- If unavailable, substitute pappardelle with fettuccine or wide ribbon pasta.
- Use freshly zested citrus for the best aromatic impact.
- Adjust roasting time if salmon fillet is thicker or thinner to prevent overcooking or undercooking.
