salmon ravioli in bowl

Salmon and Ravioli with Lemon-Garlic Butter

  • Author: Adapted from Better Homes & Gardens
  • 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


  1. Bring a large pot of water to a boil. Cook ravioli according to package directions. Drain.
  2. Meanwhile, cut a lemon in half lengthwise. Squeeze juice from one half into a small bowl. Slice remaining half into wedges.
  3. 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.
  4. Add spinach leaves to skillet. Cook until just wilted. Transfer spinach to a plate or bowl.
  5. Add lemon juice, garlic and butter to skillet. Stir until butter melts, then cook 1 minute more. Remove skillet from heat.
  6. 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.