The Pioneer Woman Tasty Kitchen
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Salmon and Ravioli with Lemon-Garlic Butter

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Because life is better with lemon-garlic butter.

Ingredients

  • 1 package (8 Or 9 Oz Package) Refrigerated Cheese Ravioli
  • 1  Lemon
  • 2 Tablespoons Olive Oil
  • 1 pound Wild Alaskan King Salmon Filets
  • Salt And Pepper, to taste
  • 8 ounces, weight Baby Spinach Leaves
  • 3 teaspoons Minced Garlic
  • 2 Tablespoons Unsalted Butter
  • Shredded Parmesan Cheese For Topping

Preparation

Bring a large pot of water to a boil. Cook ravioli according to package directions. Drain.

Meanwhile, cut a lemon in half lengthwise. Squeeze juice from one half into a small bowl. Slice remaining half into wedges. Set the juice and the wedges aside.

Heat a large skillet over medium heat. Add oil. Pat salmon dry, then sprinkle both sides with salt and pepper. Place salmon in skillet. 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). Transfer salmon to a plate.

Add spinach leaves to skillet. Cook until just wilted. Transfer spinach to a plate or bowl.

Add lemon juice, garlic and butter to skillet. Stir until butter melts, then cook 1 minute more. Remove skillet from heat.

Divide ravioli among serving plates, then top with spinach and a salmon fillet. Top with pan juices and shredded Parmesan cheese. Serve with lemon wedges.

Slightly adapted from Better Homes and Gardens.

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Profile photo of AngAk

AngAk on 3.19.2014

This was lovely. Living in Alaska, I’m always looking for new ways to fix our salmon. I had some already cooked salmon, and simply broke it into pieces into the finished dish. I added some basil and lemon zest to the sauce, and also some diced red onion and a bit of the pasta water. We loved it and will be serving it to company this summer. so very easy!

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