Salmon, Spinach, and Agnolotti
Adapted from a Better Homes and Gardens recipe, found on Pinterest
Yield: servings
Ingredients
- 9 ounces agnolotti refrigerated porcini ravioli
- 1 tablespoon lemon fruit
- 2 6 ounce salmon fillets skinless
- 1 teaspoon salt to taste and for seasoning salmon
- 1 tablespoon salt for pasta water
- 1 teaspoon black pepper to taste and for seasoning salmon
- 2 tablespoons extra virgin olive oil extra virgin oil
- 6 ounces baby spinach fresh
- 4 cloves garlic thinly sliced
- 2 tablespoons white wine tablespoon
- 4 tablespoons butter saute
- 1 tablespoon parmesan cheese shredded, to taste
Instructions
- 1.Cook ravioli according to package directions; drain. Be sure to add 1 tablespoon salt to season the ravioli while cooking.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.4. Add spinach to the same 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. Add in white wine. Cook and stir about 3 minutes 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.
Notes
Top with a simple garlic, butter, and parmesan sauce, and it might even be enough to pull off for a simple dinner party.
Nutrition
Serving Size: 4g | Calories: 385cal | Protein: 11g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 2887mg | Potassium: 249mg | Total Carbs: 22g | Fiber: 2g | Sugar: 2g | Net Carbs: 20g | Vitamin A: 4337IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 5mg