Maybe it’s the 50-degree weather we had last week (I saw a patch of grass, you guys! GLORIOUS DAY). Maybe it’s because I had my baby shower this weekend and my family and friends and I all got to ogle over baby dresses together. Maybe it’s this playlist I’m listening to on repeat lately. Or maybe it’s this lemony, garlicky, buttery salmon I recently had for dinner. I don’t know. But things are definitely looking up.
Much as I love me some seafood, I really don’t cook much of it at home besides shrimp (and usually I buy the pre-cooked kind, so it’s kind of cheating). I’m not sure why — I mean, we don’t eat a ton of meat anyway, so I suppose when we do decide that today is the Day We Will Eat Meat, we usually go for chicken or, more deliciously, bacon. But this dish alone may change my ways because lemon-garlic butter.
I’m serious. This stuff is a game changer. It takes literally three ingredients and two minutes to prepare, and yet it makes almost anything taste like heaven on a plate. I’m considering making a bulk jar of it and just pouring it on everything — pasta, salads, hamburgers, a spoon that goes straight to my mouth. You get the idea. It’s so g-o-o-d.
You know what else is good? Salmon with cheese ravioli. I don’t know why this is such a revelation to me, but it is and I am enlightened. Add in some wilted greens and of course, the lemon-garlic butter, and I’m pretty sure you already know where I’m going with this but YUM times infinity is the best way to describe it.
Let’s just put it this way: When the husband and I had it for dinner (at 6:30, and the sun was still shining!), all that was leftover was one salmon filet — which I promptly ate for lunch the next day. On a salad. With a gallon of lemon-garlic butter poured on top (just kidding. But I wish).
Now here comes my horrible segue into how this ties into St. Patrick’s Day: Um, it doesn’t. But I think you should make it for dinner tonight anyway. Maybe pour on extra lemon-garlic butter, for the luck.
- 1 (8 or 9 oz) package refrigerated cheese ravioli
- 1 lemon
- 2 tablespoons olive oil
- 1 lb wild Alaskan king salmon filets
- Salt and pepper, to taste
- 8 ounces baby spinach leaves
- 3 teaspoons minced garlic
- 2 tablespoons unsalted butter
- Shredded Parmesan cheese, for topping
- 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.
- 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, turning halfway through, until salmon flakes and is cooked through (an instant-read thermometer inserted in the thickest part of each filet should read 145 degrees 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 filet. Top with pan juices and shredded Parmesan cheese. Serve with lemon wedges.