MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salmon & Ravioli
Categories: Pasta, Seafood, Citrus, Vegetables, Cheese
Yield: 4 Servings

9 oz Pkg refrigerated four cheese
- ravioli
1 Lemon
2 (6 oz ea) skinless salmon
- filets
- Salt & ground black pepper
2 tb Olive oil
6 oz Pkg baby spinach
3 cl Garlic; thin sliced
2 tb Butter
- Shredded Parmesan cheese

Cook ravioli according to package directions; drain.

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.

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.

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.

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 15 July 2015

Uncle Dirty Dave's Archives

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... URA Redneck if you think a turtleneck is key ingredient for soup.
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