SALMON, SPINACH AND RAVIOLI

Salmon, Spinach and Ravioli image

Provided by BakinBaby

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

9 ounces ravioli (refrigerated four cheese)
1 lemon (halved)
2 salmon fillets (skinless 6 oz. each)
sea salt
fresh ground black pepper
2 tablespoons olive oil
6 ounces Baby Spinach
3 garlic cloves (minced)
1 teaspoon lemon pepper
2 tablespoons butter
1/2 cup parmesan cheese (shredded)

Steps:

Cook ravioli according to package directions; drain.
Squeeze juice from one half lemon, set aside, cut remaining half into small wedges.
Rinse salmon fillets; sprinkle with salt and pepper.
In a large skillet heat olive oil over medium heat; add salmon, cook for 6-8 minute until salmon just flakes, turning once.
Remove salmon; add spinach to skillet, cook 1 minute or until spinach just beings to wilt, remove spinach; add lemon juice, garlic, lemon pepper and butter to hot skillet, cook and stir over medim heat until butter melts; cook and stir 1 minute more.
Divide salmon filetts amon 4 plates, add ravioli, and spinach; pur pan juices atop; serve with lemon wedges, pass Parmesan cheese.