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
Scale
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
