Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Salmon And Ravioli
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- #114439
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 package (9 ounce size) refrigerated four-cheese ravioli
1 lemon
2 (6 ounce size) skinless, salmon fillets
salt and ground black pepper
2 tablespoons olive oil
1 package (6 ounce size) baby spinach
3 cloves garlic, thinly sliced
2 tablespoons butter
shredded Parmesan cheese
directions
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 individual plates. Add ravioli and spinach; pour pan juices atop. Serve with lemon wedges and pass Parmesan.
added by
ICOOK2
nutrition data
309 calories, 17 grams fat, 16 grams carbohydrates, 24 grams protein per serving.
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