Pappardelle With Salmon And Leeks Recipe

Name: Pappardelle With Salmon And Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound uncooked pappardelle pasta; 3 tablespoons extra-virgin olive oil, divided; 2 large leeks (1 pound), trimmed and thinly sliced; 2 teaspoons minced fresh savory or 1 teaspoon minced fresh thyme plus 1 teaspoon minced fresh mint; 3/4 teaspoon salt, divided; 1/4 cup dry white wine; 1/2 cup unsalted chicken stock (such as Swanson); 1 tablespoon minced fresh flat-leaf parsley; 1 teaspoon grated fresh lemon rind; 1 (1-pound) fresh or frozen sustainable salmon fillet; 1/4 teaspoon freshly ground black pepper; 2 teaspoons unsalted butter

Servings: persons

3/4 pound uncooked pappardelle pasta
3 tablespoons extra-virgin olive oil, divided
2 large leeks (1 pound), trimmed and thinly sliced
2 teaspoons minced fresh savory or 1 teaspoon minced fresh thyme plus 1 teaspoon minced fresh mint
3/4 teaspoon salt, divided
1/4 cup dry white wine
1/2 cup unsalted chicken stock (such as Swanson)
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon grated fresh lemon rind
1 (1-pound) fresh or frozen sustainable salmon fillet
1/4 teaspoon freshly ground black pepper
2 teaspoons unsalted butter

1
Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid; keep pasta and cooking liquid warm.
2
Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks, savory, and 1/2 teaspoon salt; cook 15 minutes or until leeks are translucent, stirring occasionally. Increase heat to medium-high. Add wine; cook 1 minute. Add stock; bring to a simmer. Remove from heat; stir in pasta, reserved cooking liquid, parsley, and lemon rind.
3
Sprinkle salmon fillet with remaining 1/4 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon olive oil and butter; swirl until butter melts. Add salmon fillet, and cook for 5 minutes on each side or until desired degree of doneness. Flake the salmon into large chunks. Arrange 1 cup of the pasta mixture on each of 6 plates, and top evenly with flaked salmon. Serve immediately.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 pound uncooked pappardelle pasta, 3 tablespoons extra-virgin olive oil, divided, 2 large leeks (1 pound), trimmed and thinly sliced, 2 teaspoons minced fresh savory or 1 teaspoon minced fresh thyme plus 1 teaspoon minced fresh mint, and more.

Yes, Pappardelle With Salmon And Leeks falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pappardelle With Salmon And Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions