Pappardelle with Salmon and Leeks

Pappardelle with salmon and leeks is as elegant as it is simple. Ruddy salmon and pale green leeks are paired with wide strips of pappardelle pasta and fresh herbs.
Prepare the pasta according to the instructions on the package, without adding salt or fat. Drain the pasta in a colander over a bowl, reserving 1/4 cup of the cooking liquid; leave the pasta and cooking liquid warm.Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add the leeks, savory and 1/2 teaspoon salt; cook for 15 minutes or until the leeks are translucent, stirring occasionally. Increase the heat to medium-high. Add the wine; cook for 1 minute. Add broth; bring to a boil. Remove from heat; add pasta, remaining cooking liquid, parsley and lemon zest.Sprinkle the salmon fillet with the remaining 1/4 teaspoon salt and pepper. Preheat a large skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil and butter; beat until the butter melts. Add the salmon fillets and cook for 5 minutes on each side or until desired browning. Cut the salmon into large chunks. Place 1 cup of the pasta mixture on each of the 6 plates, and top evenly with the layered salmon. Serve immediately.