Creamy Salmon Pappardelle

  • Difficulty: Ultra Basic
  • 30 minutes
  • One serving

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.

Ingredients Needed for Creamy Salmon Pappardelle

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

How to Cook Creamy Salmon Pappardelle

  1. Add water in a saucepan, heat it over medium heat and bring it to a boil.
  2. Add the pappardelle and cook them according to the instructions on the package. When they’re cooked, drain them.
  3. 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. Squeeze the some lemon juice in the skillet and keep cooking it for 3 more minutes. Set it aside.
  5. 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. Add the pappardelle and garnish with some fresh parsley. Stir for 1 more minute.
  7. Lay the pasta on a plate and serve them with the salmon.

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