If you’re searching for that showstopper dish to impress everyone at the table, look no further than this Citrus-Scented Pappardelle with Slow-Roasted Salmon: An Incredible Ultimate Recipe. Every glossy strand of pappardelle is coated in a silken citrus cream, crowned with impossibly tender flakes of slow-roasted salmon, and brightened with the zing of fresh herbs and zest. Each bite manages to be cozy and luxurious, familiar yet unquestionably special—making it a recipe you’ll reach for every time you want to treat yourself or your guests!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Citrus-Scented Pappardelle with Slow-Roasted Salmon: An Incredible Ultimate Recipe lies in how every ingredient pulls its weight to build layers of flavor, aroma, and texture, yet the list itself is refreshingly simple. Choose the freshest you can find; each addition truly shines in the final dish.
- Pappardelle pasta: Wide, silky ribbons that cling to sauce beautifully—if you want max elegance, fresh is worth the splurge.
- Salmon fillets: Opt for center-cut fillets for even slow-roasting and the juiciest, tender flakes.
- Olive oil: A fruity, good-quality olive oil amps up flavor, from roasting to sautéing.
- Garlic: Three cloves bring just the right mellow, aromatic warmth—don’t skimp!
- Lemon zest: The zest is where all the bright flavor lives, so use a microplane for maximum citrus punch and minimal bitterness.
- Orange zest: Just a touch brings a sweet, floral note that makes the cream sauce sing.
- Fresh thyme: Earthy and woodsy, thyme complements both the salmon and the citrus like a dream.
- Fresh dill: Its delicate, grassy edge is a classic with salmon—always best chopped at the last minute.
- Heavy cream: For that irresistibly lush, clingy sauce—if you want lighter, try swapping in half-and-half.
- Grated Parmesan cheese: Nutty and salty, Parmesan transforms the sauce into something truly restaurant-worthy.
- Baby spinach: Two big handfuls add color, freshness, and a great tender bite.
- Salt: Essential for bringing all the flavors into harmony: season as you go for best results.
- Black pepper: Adds just the right amount of gentle heat and essential depth.
- Lemon juice: A final splash brings everything into vivid focus with zingy brightness.
- Butter: For a glossy, rich finish and to carry all those citrus and herby notes through the sauce.
How to Make Citrus-Scented Pappardelle with Slow-Roasted Salmon: An Incredible Ultimate Recipe
Step 1: Slow-Roast the Salmon to Perfection
Get your oven working at a gentle 275°F (135°C), which ensures the salmon turns out succulent beyond belief. Arrange the fillets on a parchment-lined tray, drizzle with olive oil, then scatter on half of your lemon zest and thyme, with a good pinch of salt and black pepper. Low and slow is the secret here—about 25 to 30 minutes does the trick, ushering in rosy, melt-in-your-mouth flakes every time.
Step 2: Cook the Pappardelle
While the salmon bathes in citrus perfume, boil up your pappardelle in salted water until it’s gloriously al dente—barely tender, with a satisfying bite. Reserve a splash of pasta water before draining, just in case you want to loosen up your sauce later for ultimate silkiness.
Step 3: Build That Creamy Citrus Sauce
Next, cozy up to your skillet by warming the remaining olive oil and butter together over medium heat; the butter adds richness while the oil keeps things light. Add the garlic, orange zest, and the rest of the lemon zest. Sauté just until the kitchen fills with that intoxicating aroma—about 1 to 2 minutes is plenty. Stir in the heavy cream and let it reach a gentle simmer to thicken into a luscious sauce.
Step 4: Add the Cheese, Spinach, and Pasta
As the cream sauce simmers, tip in the grated Parmesan, letting it melt in for that classic Italian touch. Toss in handfuls of baby spinach and let them wilt right into the sauce, keeping that pop of green vibrancy. Slide in your al dente pappardelle, tossing until each ribbon is absolutely coated—add a touch of reserved pasta water as needed for the dreamiest texture.
Step 5: Fold in the Salmon and Finish with Herbs
Gently flake your slow-roasted salmon right into the pasta, careful not to break it up too much (those glorious chunks are what makes every forkful swoon-worthy!). Sprinkle over the fresh dill, drizzle in the lemon juice, and season with a final flourish of salt and pepper. Voilà! The Citrus-Scented Pappardelle with Slow-Roasted Salmon: An Incredible Ultimate Recipe is ready to stun your senses.
How to Serve Citrus-Scented Pappardelle with Slow-Roasted Salmon: An Incredible Ultimate Recipe
Garnishes
A flourish of fresh dill fronds and a shower of extra lemon zest absolutely elevates every plate, both visually and in terms of aroma. If you’ve got it, microplaned orange zest or a dusting of freshly cracked black pepper over top adds extra drama and freshness.
Side Dishes
Pair this dish with a zippy salad—think arugula with shaved fennel and a citrusy vinaigrette—or some crusty, olive-oil brushed bread to catch every drop of that luxurious cream sauce. Roasted asparagus, green beans, or a light, chilled white wine transform Citrus-Scented Pappardelle with Slow-Roasted Salmon: An Incredible Ultimate Recipe into a restaurant-level meal.
Creative Ways to Present
Serve family-style on a wide platter with salmon fillets nestled right on top for dramatic effect, or twirl the pappardelle into elegant nests for individual plates. For a true wow-factor, top each bowl with a lemon twist and a sprig of dill. However you present it, this dish brings sophistication and warmth to any gathering.
Make Ahead and Storage
Storing Leftovers
Store any remaining Citrus-Scented Pappardelle with Slow-Roasted Salmon: An Incredible Ultimate Recipe in an airtight container in the fridge for up to two days. Pasta continues to soak up sauce as it sits, so you may want to toss leftovers with a splash of cream or milk before serving for best texture.
Freezing
While you can freeze this dish, the cream sauce can sometimes separate after thawing. If you plan to freeze, cool it completely first, store in freezer-safe containers, and know that a little gentle stirring when reheating will help the sauce come back together. Freeze for up to one month for optimal flavor.
Reheating
Reheat gently on the stovetop or in the microwave, stirring in a splash of cream, milk, or pasta water to restore that ultra-creamy consistency. Heat just until warmed through—overheating may dry out the salmon or break the sauce.
FAQs
Can I substitute a different fish for salmon?
Absolutely! Trout or even cod will work nicely, but you’ll want to adjust roasting times since thinner fillets may cook faster than salmon. The citrus and herb profile of this recipe complements most mild, flaky fish—just watch to keep the texture tender.
What’s the best way to zest citrus without bitterness?
Use a dedicated microplane or fine zester, skimming just the bright outer layer. Avoid the white pith underneath, as that’s where bitterness lurks. Freshly zested lemon and orange really bring this Citrus-Scented Pappardelle with Slow-Roasted Salmon: An Incredible Ultimate Recipe to life!
Can I make this dish gluten-free?
Yes. Look for a high-quality gluten-free pappardelle or wide rice noodles. The creamy sauce and roasted salmon are naturally gluten-free, so you’ll lose none of the flavor or luxury.
How do I keep the salmon moist?
Slow-roasting at a low temperature is key, and a little olive oil drizzled over the fillets helps seal in moisture. Be sure to check after 25 minutes; the perfect fillet is just barely opaque and easily flakes with a fork.
Can I lighten up the sauce?
For a lighter take, swap the heavy cream for half-and-half or a mix of milk and Greek yogurt. The sauce will be a touch less rich, but still satisfyingly creamy and tangy—a beautiful twist on Citrus-Scented Pappardelle with Slow-Roasted Salmon: An Incredible Ultimate Recipe.
Final Thoughts
If you’ve been craving a meal that combines effortless elegance with sunny, fresh flavors, you simply have to try Citrus-Scented Pappardelle with Slow-Roasted Salmon: An Incredible Ultimate Recipe. It never fails to create smiles and sighs at the table. So grab your favorite citrus, preheat the oven, and let this dish work its magic—your next delicious memory awaits!
Print
Citrus-Scented Pappardelle with Slow-Roasted Salmon: An Incredible Ultimate Recipe
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Indulge in the luxurious flavors of Citrus-Scented Pappardelle with Slow-Roasted Salmon, a dish that marries the delicate essence of citrus with tender, slow-roasted salmon atop a bed of creamy pappardelle pasta.
Ingredients
Pappardelle pasta:
400 grams
Salmon fillets:
4 (about 6 ounces each)
Olive oil:
3 tablespoons
Garlic:
3 cloves, minced
Lemon zest:
2 teaspoons
Orange zest:
1 teaspoon
Fresh thyme:
1 tablespoon, chopped
Fresh dill:
1 tablespoon, chopped
Heavy cream:
1 cup
Grated Parmesan cheese:
1/2 cup
Baby spinach:
2 cups
Salt:
to taste
Black pepper:
to taste
Lemon juice:
2 tablespoons
Butter:
2 tablespoons
Instructions
- Preheat oven: Preheat oven to 275°F (135°C).
- Roast salmon: Place salmon fillets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil, salt, black pepper, half the lemon zest, and thyme. Roast in the oven for 25-30 minutes.
- Cook pasta: Cook pappardelle according to package instructions, then drain.
- Prepare sauce: In a skillet, heat remaining olive oil and butter. Add garlic, orange zest, and remaining lemon zest. Stir in heavy cream, Parmesan cheese. Add spinach and cook until wilted.
- Combine: Add cooked pasta to the sauce, toss to coat. Flake the roasted salmon and fold into the pasta. Finish with dill, lemon juice, salt, and pepper. Serve.
Notes
- Use fresh citrus zest for the brightest flavor.
- Slow-roasting salmon keeps it tender and moist.
- Substitute heavy cream with half-and-half for a lighter sauce.
- Adjust fresh herbs based on preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven-roasting, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3 grams
- Sodium: 750 milligrams
- Fat: 30 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 13 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 3 grams
- Protein: 38 grams
- Cholesterol: 110 milligrams
