Salmon and Ravioli

Salmon and Ravioli
Photo: Andy Lyons


  • 1 9 ounce package refrigerated four cheese ravioli

  • 1 lemon

  • 2 6 ounce skinless, salmon fillets

  • Salt and ground black pepper

  • 2 tablespoon olive oil

  • 1 6 ounce package baby spinach

  • 3 cloves garlic, thinly sliced

  • 2 tablespoon butter

  • Shredded Parmesan cheese


  1. Cook ravioli according to package directions; drain.

  2. Meanwhile, halve lemon. Squeeze juice from one half of the lemon; cut remaining half into small wedges. Set lemon juice and lemon wedges aside. Rinse salmon; pat dry. Sprinkle with salt and pepper.

  3. In a large skillet heat olive oil over medium heat; add salmon; cook for 6 to 8 minutes until salmon just flakes, turning once. Remove salmon; add spinach to skillet. Cook 1 minute or until spinach just begins to wilt. Remove spinach from skillet. Add lemon juice, garlic and butter to hot skillet. Cook and stir over medium heat until butter melts. Cook and stir 1 minute more.

  4. Slice salmon and divide among 4 plates. Add ravioli and spinach; pour pan juices atop. Serve with lemon wedges and pass Parmesan. Makes 4 servings.

Nutrition Facts (per serving)

525 Calories
31g Fat
31g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 525
% Daily Value *
Total Fat 31g 40%
Saturated Fat 12g 60%
Cholesterol 102mg 34%
Sodium 689mg 30%
Total Carbohydrate 31g 11%
Total Sugars 2g
Protein 29g
Vitamin C 21.3mg 107%
Calcium 212mg 16%
Iron 2.9mg 16%
Potassium 339mg 7%
Folate, total 104.8mcg
Vitamin B-12 2.9mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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