Salmon and Ravioli with Lemon-Garlic Butter

1. 1

   Bring a large pot of water to a boil.

2. 2

   Cook ravioli according to package directions.

3. 3

   Drain.

4. 4

   Meanwhile, cut a lemon in half lengthwise.

5. 5

   Squeeze juice from one half into a small bowl.

6. 6

   Slice remaining half into wedges.

7. 7

   Set the juice and the wedges aside.

8. 8

   Heat a large skillet over medium heat.

9. 9

   Add oil.

10. 10

    Pat salmon dry, then sprinkle both sides with salt and pepper.

11. 11

    Place salmon in skillet.

12. 12

    Cook 6 to 8 minutes total, turning halfway through, until salmon flakes and is cooked through (an instant-read thermometer inserted in the thickest part of each fillet should read 145 F).

13. 13

    Transfer salmon to a plate.

14. 14

    Add spinach leaves to skillet.

15. 15

    Cook until just wilted.

16. 16

    Transfer spinach to a plate or bowl.

17. 17

    Add lemon juice, garlic and butter to skillet.

18. 18

    Stir until butter melts, then cook 1 minute more.

19. 19

    Remove skillet from heat.

20. 20

    Divide ravioli among serving plates, then top with spinach and a salmon fillet.

21. 21

    Top with pan juices and shredded Parmesan cheese.

22. 22

    Serve with lemon wedges.

23. 23

    Slightly adapted from Better Homes and Gardens.

* Per serving · 4 servings · Values may vary.

No additional tips available.