Dill Infused Wild Salmon and Asparagus Pappardelle Pasta
We love the creamy texture of the salmon with the pappardelle pasta, and the Wild Fernleaf Dill Infused EVOO brings an additional freshness to the dish.
Prep Time
20 minutes
Cook Time Passive Time
15minutes 1hour
Prep Time
20 minutes
Cook Time Passive Time
15minutes 1hour
Ingredients
Salmon and Asparagus
  • 1pound fresh wild salmon fillets
  • 1bunch thin, tender asparagus stalkswoody stems discarded
  • 1pound pappardelle pastadried, or see recipe below for fresh
  • 1 shallotthinly sliced
  • 1clove garlicminced
  • 1/2cup crisp, dry white wine
  • 2cups heavy cream
  • 5tbsp Frescolio Dill Infused EVOO
  • 3tbsp freshly squeezed lemon juice
  • 1tbsp fresh dill or fresh parsleyfor garnish
  • pepper, to taste
  • fresh flat leaf parsley, to taste
Dill Infused Pappardelle Pasta
Instructions
Salmon and Asparagus
  1. Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice. Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior. After grilling, cut the asparagus in to 2″ pieces and break the salmon in to large meaty chunks and set aside.
  2. Bring a large pot of salted water to boil. Cook the dried pasta based on the package directions. If using the fresh pasta recipe below, cook for two minutes and drain well.
  3. In a saute pan, heat two tablespoon dill olive oil over medium heat. Add the sliced shallots and cook until tender. Add the garlic and saute for another minute being careful not to burn the garlic. Add the wine and lemon juice. Continue cooking until the liquid is reduced by half. Add the cream and the remaining dill olive oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.
  4. To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.
Dill Infused Pappardelle Pasta
  1. In a large bowl or the bowl of a food processor, mix together the flour. Make a well in the center of the flour if not using a food processor, and add the eggs, olive oil, and dill if using. Begin incorporating the flour into the eggs a little at a time, mixing until a very loose messy dough forms. If using a food processor, blend until a shaggy dough forms, and either case finish by kneading the dough by hand until a smooth dough forms.
  2. Wrap the dough and allow to rest at room temperature for 1 hour. Roll it out with a pasta machine, or by rolling pin, and then cut in to desired shapes.
Recipe Notes

Tips for grilling salmon:

Brush the cooking grate with oil. Place the salmon, skin-side-down, on the grill and cover. Cook, undisturbed, until the salmon just starts to release (some might say “ooze”) its fat and/or the flesh flakes easily, 10 to 15 minutes for most 1-inch-thick fillets. Allow another 10 minutes for each extra inch of thickness. Use a spatula to remove the fish from grill and serve.

This recipe uses Frescolio’s Dill Infused EVOO. You could also try either of the following EVOOs for a different taste: