Meyer Lemon Trenette with Grilled Salmon, Broccoli & Blistered Heirloom Tomatoes in a White Wine Beurre Blanc

Serving Size: 4-6


1 lb. Pappardelle’s Meyer Lemon Trenette
4 salmon filets
1 broccoli head, cut into florets
1 pint heirloom cherry tomatoes, halved
1-2 tablespoons extra-virgin olive oil

Beurre Blanc
1 lb. unsalted butter, cut into ½-inch squares
1 cup dry white wine
½ cup white wine vinegar
1 tablespoon shallots, chopped
Salt & pepper, to taste


  1. Preheat grill to 450-500 degrees.
  2. Heat white wine, white wine vinegar and shallots in a saucepan over high heat until liquid boils. Continue cooking until liquid has reduced down to ½ - ¼ cup, about 20-30 minutes. 
  3. Reduce heat to low and whisk in butter cubes, one at a time, until butter is melted and you have 2-3 cubes remaining. Remove sauce from heat and whisk in remaining butter cubes. Sauce should be thick and smooth (easily coating back of a spoon). Season with salt & pepper.
  4. Meanwhile, bring a pot of water to a boil. Cook broccoli for 2-3 minutes. Remove and shock in ice bath.
  5. Season salmon with salt & pepper. Coat generously with olive oil to prevent sticking. Grill, skin side down, for 6-8 minutes. Flip over and cook for another 2-4 minutes, or until desired doneness.
  6. While the salmon cooks, toss tomatoes and broccoli with olive oil. Season with salt & pepper. Place on a sheet pan and broil on high until slightly softened and charred, about 3-5 minutes.
  7. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain.
  8. Toss pasta with vegetables and beurre blanc sauce. Top with salmon. Serve and enjoy!