Salmon and Ravioli with Lemon-Garlic Butter

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.