Salmon, Spinach And Ravioli Recipe

Name: Salmon, Spinach And Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces ravioli (refrigerated four cheese); 1 lemon (halved); 2 salmon fillets (skinless 6 oz. each); sea salt; fresh ground black pepper; 2 tablespoons olive oil; 6 ounces Baby Spinach; 3 garlic cloves (minced); 1 teaspoon lemon pepper; 2 tablespoons butter; 1/2 cup parmesan cheese (shredded)

Servings: persons

9 ounces ravioli (refrigerated four cheese)
1 lemon (halved)
2 salmon fillets (skinless 6 oz. each)
sea salt
fresh ground black pepper
2 tablespoons olive oil
6 ounces Baby Spinach
3 garlic cloves (minced)
1 teaspoon lemon pepper
2 tablespoons butter
1/2 cup parmesan cheese (shredded)

1
Cook ravioli according to package directions; drain.
2
Squeeze juice from one half lemon, set aside, cut remaining half into small wedges.
3
Rinse salmon fillets; sprinkle with salt and pepper.
4
In a large skillet heat olive oil over medium heat; add salmon, cook for 6-8 minute until salmon just flakes, turning once.
5
Remove salmon; add spinach to skillet, cook 1 minute or until spinach just beings to wilt, remove spinach; add lemon juice, garlic, lemon pepper and butter to hot skillet, cook and stir over medim heat until butter melts; cook and stir 1 minute more.
6
Divide salmon filetts amon 4 plates, add ravioli, and spinach; pur pan juices atop; serve with lemon wedges, pass Parmesan cheese.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 ounces ravioli (refrigerated four cheese), 1 lemon (halved), 2 salmon fillets (skinless 6 oz. each), sea salt, and more.

Yes, Salmon, Spinach And Ravioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon, Spinach And Ravioli

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