Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
This Citrus-Scented Pappardelle with Slow-Roasted Salmon is the kind of showstopper that brightens any table and leaves a lasting impression. Luxurious flakes of buttery salmon nestled over ribbons of homemade pappardelle, all kissed by the sunny zest of orange and lemon, create a magical combination of flavors. Fragrant fennel, a hint of chile, and a glistening olive oil drizzle pull everything together, making every bite a little celebration. This dish is ideal for sharing with family or impressing a dinner guest—trust me, you’ll want to make it again and again.
Ingredients You’ll Need
The magic of Citrus-Scented Pappardelle with Slow-Roasted Salmon is how these simple ingredients come together so harmoniously. Each one brings its own character—aroma, color, zest, heat, or richness—to weave into a dinner you’ll be proud to serve.
- Fennel bulb: Adds a gentle, sweet aroma that beautifully complements citrus and salmon.
- Blood or navel orange: Thinly sliced for a visually striking and juicy burst of flavor.
- Meyer or regular lemon: Sliced to infuse a gentle tang and floral scent into every bite.
- Red Fresno chile or jalapeño: Brings just the right amount of gentle heat—adjust to your preference.
- Fresh dill: A few sprigs make all the difference, lending grassy notes and a pop of green.
- Kosher salt: Essential for drawing out flavors and balancing sweetness from the citrus.
- Freshly ground black pepper: A little spice to wake up the aromatics and fish.
- Extra-virgin olive oil: Lots of it! Transforms into a luscious, citrus-infused sauce for both pasta and salmon.
- Salmon fillet (skinless, about 2 lbs): The star ingredient—choose fresh and vibrant for best results.
- ‘00’ or all-purpose flour (300 g): Key for silky-smooth homemade pasta; ‘00’ gives an especially delicate texture.
- Semola rimacinata (semolina flour, 50 g): Boosts structure, bite, and that signature golden hue for the pappardelle.
- Zest of 1 large orange and 2 large lemons: Infuses the pasta with bright, aromatic notes, making every bite shine.
- Eggs (about 200 g; 3 whole eggs + 1–2 yolks): Bind the dough and add richness and color to your pasta.
- Pinch of salt: Just a touch to balance flavors in the pasta dough.
How to Make Citrus-Scented Pappardelle with Slow-Roasted Salmon
Step 1: Prep the Aromatic Salmon Base
Preheat your oven to 275 °F (135 °C). In a shallow baking dish, layer the thinly sliced fennel, vibrant orange and lemon slices, chile, and those fresh dill sprigs. This colorful bed does more than look pretty—it infuses the salmon with summery, citrusy flavor as it roasts. Sprinkle with kosher salt and pepper to help everything come alive.
Step 2: Roast the Salmon
Place your glistening, skinless salmon fillet directly on top of the aromatic layer. Next, pour that generous glug of extra-virgin olive oil over and around everything. Pop the dish into the oven and let it roast, gently and slowly, for 30–40 minutes, until the salmon is opaque and flakes easily with a fork. This low, slow roast ensures buttery-soft fish that’s never dry.
Step 3: Whip Up the Citrus-Scented Pasta Dough
While the salmon basks in the oven, make your pasta dough. On a clean surface, mix both flours with all the citrus zests to evenly distribute those beautiful aromatics. Make a well in the center, add your eggs and yolks, and a pinch of salt. Gently mix with a fork, then knead by hand until you have a smooth, elastic dough—about 8–10 minutes. Wrap the dough and let it rest for at least 30 minutes so the gluten relaxes (which makes rolling a breeze).
Step 4: Roll and Cut the Pappardelle
Divide your rested dough and roll it out into silky, thin sheets—a pasta machine is handy here, but a rolling pin works too! Dust with flour, then use a sharp knife or wheel to cut wide, hearty ribbons, each about ¾–1 inch across. Fresh pasta cooks quickly, so set it aside, loosely floured, and get your water ready.
Step 5: Cook the Pasta and Assemble
Boil a large pot of salted water and cook your pappardelle for just 3–4 minutes, until al dente. Drain and drizzle with a little olive oil to prevent sticking. Divide the pasta between your serving plates. Break the slow-roasted salmon into big, tender flakes and gently nestle over the pasta. Don’t forget to spoon over some of the fragrant fennel-citrus oil from the roasting pan—this is liquid gold. Finish with more fresh dill and dive in!
How to Serve Citrus-Scented Pappardelle with Slow-Roasted Salmon
Garnishes
For the most inviting plate, scatter a few extra fronds of fresh dill and maybe a few threads of lemon zest over the finished dish. A little extra drizzle of that citrusy oil, if you have some left, enhances both sheen and flavor. Don’t shy away from adding a grind of black pepper and a pinch of flaky salt as a final touch.
Side Dishes
This Citrus-Scented Pappardelle with Slow-Roasted Salmon pairs beautifully with a crisp shaved fennel salad or some garlicky sautéed greens. If you want to keep it light and fresh, a simple green salad tossed in a citrus vinaigrette is perfect, and don’t forget a hunk of crusty bread to mop up all that delicious infused oil.
Creative Ways to Present
You can present this dish family-style on a big platter, letting everyone help themselves to twirls of pasta and generous spoonfuls of salmon, or plate it in individual shallow bowls for a more refined experience. Twirling the pappardelle into neat nests and artfully arranging salmon on top gives a restaurant-worthy look. Sprinkle edible flowers or microgreens for an extra pop if you’re feeling creative.
Make Ahead and Storage
Storing Leftovers
Leftover Citrus-Scented Pappardelle with Slow-Roasted Salmon keeps well in the fridge for up to two days. Store the pasta and salmon together in an airtight container, keeping a little of the infused oil on the side to revive moisture and flavor when serving again.
Freezing
You can freeze the uncooked pappardelle for up to a month—just dust with flour and lay the noodles flat or in loose nests before sealing tightly. The cooked salmon and roasted aromatics are best enjoyed fresh, but if you must freeze them, wrap well to prevent freezer burn and defrost gently in the fridge before reheating.
Reheating
To reheat, gently warm the pasta and salmon with a splash of water and some of the reserved citrus oil in a skillet over low heat until heated through. Avoid the microwave if possible, as it can dry out fresh pasta and fish; a gentle stovetop reheat keeps them luscious and tender.
FAQs
Can I use store-bought pappardelle instead of homemade?
Absolutely! While homemade pasta brings a special touch, high-quality dried or fresh store-bought pappardelle will still deliver a delicious Citrus-Scented Pappardelle with Slow-Roasted Salmon—just follow cooking instructions and toss with citrus zest and olive oil for extra flavor.
Is it possible to make this recipe gluten-free?
Yes, you can swap in your favorite gluten-free pasta or use a gluten-free flour blend to make your own noodles—just be aware that the dough may feel a bit different, so handle it gently and don’t skip the resting time.
What if I can’t find blood oranges or Meyer lemons?
No problem! Regular navel oranges and classic lemons work beautifully in Citrus-Scented Pappardelle with Slow-Roasted Salmon; just use what’s fresh and available. The flavor will still be bright and aromatic.
How spicy does this dish turn out with the chile?
With one Fresno chile or jalapeño, it has a gentle warmth rather than real heat. If you want more of a bite, leave the seeds in or use two chiles; for a milder dish, remove seeds and use less—or skip it entirely.
Can I prepare parts of this dish ahead of time?
Yes! The pasta dough can be made a day in advance and kept wrapped in the fridge. You can also slice and prep all the aromatics ahead, so when dinnertime comes, assembly is quick and low-stress.
Final Thoughts
There’s something so special about coming together over a bowl of fresh pasta and perfectly cooked fish, and Citrus-Scented Pappardelle with Slow-Roasted Salmon brings both to the table with style and flavor to spare. Give it a try—you’ll love how the citrus and salmon entwine in every bite, and your guests will be asking for seconds!
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Citrus-Scented Pappardelle with Slow-Roasted Salmon Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the delightful flavors of Citrus-Scented Pappardelle with Slow-Roasted Salmon. This Italian-inspired dish combines the freshness of citrus with perfectly roasted salmon, creating a harmonious and satisfying meal.
Ingredients
For the salmon:
- 1 bulb fennel thinly sliced
- 1 blood or navel orange thinly sliced
- 1 Meyer or regular lemon thinly sliced
- 1 red Fresno chile or jalapeño thinly sliced
- A few sprigs fresh dill
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¾ cup extra-virgin olive oil
- 2-lb skinless salmon fillet
For the pasta:
- 300 g ‘00’ or all-purpose flour
- 50 g semola rimacinata (semolina flour)
- Zest of 1 large orange
- Zest of 2 large lemons
- ~200 g eggs (about 3 whole eggs plus 1–2 yolks)
- Pinch of salt
Instructions
- Preheat oven to 275 °F (135 °C). In a shallow baking dish, layer fennel, orange, lemon, chile, and dill. Season with salt and pepper. Place the salmon fillet on top and pour olive oil over. Roast for 30–40 minutes until the salmon is just opaque in the center.
- Meanwhile, prepare the pasta: mix both flours and citrus zests in a mound, make a well, add eggs, and knead until a smooth dough forms. Wrap and rest for 30 minutes. Roll the dough into thin sheets and cut into wide pappardelle ribbons.
- Cook pasta: in salted boiling water until al dente, about 3–4 minutes, then drain and toss with a drizzle of olive oil.
- To serve: divide pasta among plates, break salmon into large flakes, and place over pasta. Spoon some of the fennel-citrus oil from the roasting dish on top and garnish with fresh dill.
Notes
- You can prepare the pasta dough a day ahead and refrigerate it, wrapped tightly.
- Adjust chile quantity for more or less heat.
- If you prefer, substitute trout or arctic char for salmon.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 portion with pasta
- Calories: 610
- Sugar: 4 g
- Sodium: 370 mg
- Fat: 39 g
- Saturated Fat: 6 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg
