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Pappardelle with Salmon and Leeks

Photo: Francesco Tonelli; Styling: Tiziana Agnello
Hands-on time 47 mins
Total time 47 mins
Yield Serves 6
Pappardelle with Salmon and Leeks is as elegant as it is easy. Rosy salmon and pale green leeks are tossed with broad ribbons of pappardelle pasta and fresh herbs.

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

Nutrition Information

  • calories 415
  • fat 13.7 g
  • satfat 2.7 g
  • monofat 6.9 g
  • polyfat 2.7 g
  • protein 23.7 g
  • carbohydrate 47.2 g
  • fiber 2.6 g
  • cholesterol 45 mg
  • iron 3.3 mg
  • sodium 349 mg
  • calcium 50 mg

How to Make It

  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.