salmon ravioli in bowl

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.

two bowls of salmon ravioli on a table

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).

salmon ravioli in bowl on table

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.

Salmon and Ravioli with Lemon-Garlic Butter

By Adapted from Better Homes and Gardens
An easy pasta dinner using baked salmon, spinach and ravioli topped with a delicious lemon garlic butter sauce!
Servings: 4 servings
salmon ravioli in bowl
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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Ingredients 

  • 8 ounces refrigerated cheese ravioli
  • 1 lemon
  • 2 tablespoons olive oil
  • 1 pound wild Alaskan king salmon filets
  • salt and pepper, to taste
  • 8 ounces baby spinach leaves
  • 3 teaspoons minced garlic
  • 2 tablespoons unsalted butter
  • Parmesan cheese, shredded or grated, for topping

Instructions 

  • 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.

Nutrition

Calories: 488kcal, Carbohydrates: 29g, Protein: 33g, Fat: 27g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 108mg, Sodium: 447mg, Potassium: 926mg, Fiber: 4g, Sugar: 2g, Vitamin A: 5543IU, Vitamin C: 31mg, Calcium: 97mg, Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Stephanie Wise

Stephanie Wise is the founder and creator of Girl Versus Dough. She started sharing her bread baking adventures and recipes in 2009. Her love of bread only deepened as her skills and knowledge expanded. What began as a place to try others recipes quickly became a collection of her own creations!

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85 Comments

  1. pineLoom.com says:

    This Salmon and Ravioli with Lemon-Garlic Butter recipe looks absolutely delicious! I love how simple yet elegant it seems. Can’t wait to try it for dinner this week! ??

    1. Lauren says:

      Hi there! Wonderful, I hope you enjoy! ~gvd team

  2. MP3 QUACK says:

    This dish looks absolutely delicious! I love the combination of salmon and lemon-garlic butter; it must bring such fresh flavors to the ravioli. Can’t wait to try this recipe myself!

    1. Lauren says:

      Hi there! Happy to hear it, enjoy! ~gvd team

  3. Stephanie says:

    Megan — Yes! So glad you liked it!