Creamy Sun-Dried Tomato Salmon with Spinach Ravioli
Pan-Seared Salmon in a Creamy Sun-Dried Tomato Sauce with Spinach Ravioli
Ingredients:
2 salmon fillets
1 package (9 oz) spinach and ricotta ravioli
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup fresh spinach, chopped
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon dried Italian seasoning
1 tablespoon fresh basil, chopped (for garnish)
Directions:
Bring a large pot of salted water to a boil and cook the spinach ravioli according to the package instructions. Drain and set aside.
Pat the salmon fillets dry and season with salt, black pepper, and paprika.
Heat olive oil in a large skillet over medium heat. Sear the salmon fillets for about 3-4 minutes per side until golden and cooked through. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Stir in the chopped sun-dried tomatoes and cook for 1 minute.
Pour in the heavy cream, lemon zest, and Italian seasoning. Stir well and bring to a gentle simmer.
Add the chopped spinach and grated Parmesan cheese, stirring until the spinach wilts and the sauce becomes smooth.
Return the salmon fillets to the skillet and let them warm through in the sauce for 2 minutes.
Add the cooked ravioli to the skillet and gently toss to coat in the creamy sauce.
Garnish with fresh basil and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 590 kcal | Servings: 2 servings