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Creamy Salmon Pappardelle

A dish so elegant, so refined, you won’t believe just about anyone can cook it at home. Salmon goes very well with this nice side of pappardelle, but this recipe’s secret lies in its sauce. It’s made of heavy cream, garlic, and lemon juice, and flavored with a bit of turmeric and parsley. The sauce is simple, but the flavor is anything but.
A dish so elegant, so refined, you won’t believe just about anyone can cook it at home. Salmon goes very well with this nice side of pappardelle, but this recipe’s secret lies in its sauce. It’s made of heavy cream, garlic, and lemon juice, and flavored with a bit of turmeric and parsley. The sauce is simple, but the flavor is anything but.

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Ingredients

2.5 ounces of pappardelle
1 tablespoon vegetable oil
2 rosemary sprigs
6 ounces of salmon fillet
½ lemon
1 tablespoon butter
3 garlic cloves, thinly sliced
1 cup heavy cream
1 tablespoon lemon juice
½ teaspoon turmeric
parsley

Ingredients

Steps

1
Done

Add water in a saucepan, heat it over medium heat and bring it to a boil.

2
Done

Add the pappardelle and cook them according to the instructions on the package. When they're cooked, drain them.

3
Done

In the meantime, heat the vegetable oil in a skillet over medium heat. Add the rosemary sprigs and lay the salmon in the skillet skin-side down. Season with salt, and cook until the skin turns crispy, or around 4 minutes.

4
Done

Squeeze the some lemon juice in the skillet and keep cooking it for 3 more minutes. Set it aside.

5
Done

For the sauce, heat another skillet over medium heat, add the butter and melt it. Add the garlic, heavy cream, and lemon juice. Stir, and add the turmeric.

6
Done

Add the pappardelle and garnish with some fresh parsley. Stir for 1 more minute.

7
Done

Lay the pasta on a plate and serve them with the salmon.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

975 kcal
Calories
27 g
Carbs
42 g
Protein
78 g
Fat

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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