Slow-Roasted Salmon & Creme Fraiche Sauce with Peas

Serve with:

• Hand Cut
• Farfalle
• Garganelli
• Sorpresine

Ingredients

For the salmon

• 1 navel orange, thinly sliced
• 1 lemon, thinly sliced
• A handful of fresh dill fronds
• Kosher salt and freshly ground black pepper
• 1 pound (450 grams) boneless salmon fillet
• ½ cup (120 ml) extra-virgin olive oil

For the sauce

• 2 tablespoons (30 grams) unsalted butter
• 1 shallot, minced
• 1 cup (130 grams) fresh or thawed frozen green peas
• Kosher salt and freshly ground black pepper
• 4 ounces (115 grams) crème fraîche
• 4 ounces (115 grams) mascarpone
• 1 lemon, half zested and juiced and half cut into wedges for serving
• ¾ ounce (20 grams) finely grated Parmigiano-Reggiano
• Chopped fresh herbs like dill, chives, tarragon, and/or mint, for serving

Directions

1. Heat the oven to 300°F/160°C. Arrange the orange, lemon, and dill along the bottom of a baking dish just large enough to hold the fish. Sprinkle with salt and pepper. Pat the salmon dry, then season it generously. Lay the fish over the aromatics and pour the oil on top, making sure the fish and the bottom of the dish are completely coated.
   
2. Roast the salmon for 30 minutes. Remove it from the oven and, carefully tilting the baking dish, spoon some of the oil over the fish. Return it to the oven until just cooked through and very tender, about 15 minutes more. Cool slightly, then flake it into large pieces with a fork and transfer to a plate (discard any skin). Spoon more of the citrus oil on top and set aside.
   
3. In a Dutch oven or large sauté pan, melt the butter over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Add the peas, season with salt and pepper, and cook until vibrant and just tender, 1 to 2 minutes for thawed frozen peas and a bit longer for fresh. Turn off the heat. Stir in the crème fraîche and mascarpone until smooth. Season to taste.
   
4. Cook your pasta of choice to your liking. When the pasta is almost done, return the sauce to medium-low heat and stir in ¼ cup (60 ml) pasta cooking water, or enough to make the mixture saucy. Fold in the salmon.
   
5. Transfer the pasta directly to the sauce (if you need to drain it first, reserve 1 cup (240 ml) of cooking water) and gently toss to combine. Turn off the heat and add the lemon juice and zest and Parmigiano-Reggiano. Toss again until the pasta is well coated, adding more cooking water to loosen as needed.
   
6. Divide the pasta among bowls. Serve, finished with the herbs, lots of black pepper, and lemon wedges for squeezing.