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
Scale
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.
