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
