Pappardelle with Salmon and Leeks

Pappardelle with Salmon and Leeks Recipe
Photo: Francesco Tonelli; Styling: Tiziana Agnello
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.


Serves 6
Total time: 47 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 47 Minutes
Total: 47 Minutes

Nutritional 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


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.

Domenica Marchetti,

Cooking Light

March 2013