salmon + ravioli with lemon-garlic butter
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.Print
Salmon and Ravioli with Lemon-Garlic Butter
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- 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.
I’ve never seen white king salmon before. Is it a white salmon that you need to by special or just a farmed salmon? Thx.
Katy — It’s a wild king salmon that I found at Target, actually. You can just buy whatever salmon you like, though — I just thought it was really tasty with this dish. 🙂
Oh man this is perfect for a weeknight meal. I love ravioli and salmon.
Meagan — Thanks! It’s a new favorite combo.
This looks so delish! My husband loves salmon and I could have sworn we have tried every possibility. Guess Not! White Salmon here we come…thanks for sharing!
One of my New Year’s resolutions (that is still going strong!) is that I am planning out my weekly menu on Monday and doing the grocery shopping for the week. That way, I’ve got the meals planned and everything on hand. AND … we are eating more salmon. We all love it (even the kids!) and I am always looking for fun new ways to prepare it. I love the simplicity of the lemon-garlic sauce … sometimes the best flavors don’t need 47639827349 ingredients! Thanks for sharing this great recipe – and onto the menu it goes! 🙂
This looks utterly fabulous! Love the lemon garlic butter with the pasta. Pinned.
I an going to need to make pasta more often now the weather is cooling down the flavor combo is delicious!
Perfect meal for any night!! I love salmon!!
Hope you had a great baby shower! 🙂
Love these flavors.. and ravioli is a big winner in my house..
Such a gorgeous meal! And, I always love salmon!
Lemon garlic butter is the best! The perfect topping for so many foods! This meal needs to make an appearance at my house soon!
What a beauty! Hope you had a great baby shower… LOVE the name!!!
Looks so delicious! You never fail to get my cravings going! 🙂
You are combining my three favorite ingredients; lemon, garlic, and cheese!!!! I don’t eat salmon enough! I think when I was pregnant I had kind of an aversion to it. Time to get back on the fish wagon. Oh and missy, the next time we are together we have to chat music!! Love your playlist!