Salmon, Spinach And Ravioli

• 9 ounces ravioli (refrigerated four cheese)
• 1 lemon (halved)
• 2 salmon fillets (skinless 6 oz. each)
• sea salt
• fresh ground black pepper
• 2 tablespoons olive oil
• 6 ounces Baby Spinach
• 3 garlic cloves (minced)
• 1 teaspoon lemon pepper
• 2 tablespoons butter
• 1/2 cup parmesan cheese (shredded)

1. Cook ravioli according to package directions; drain.
2. Squeeze juice from one half lemon, set aside, cut remaining half into small wedges.
3. Rinse salmon fillets; sprinkle with salt and pepper.
4. In a large skillet heat olive oil over medium heat; add salmon, cook for 6-8 minute until salmon just flakes, turning once.
5. Remove salmon; add spinach to skillet, cook 1 minute or until spinach just beings to wilt, remove spinach; add lemon juice, garlic, lemon pepper and butter to hot skillet, cook and stir over medim heat until butter melts; cook and stir 1 minute more.
6. Divide salmon filetts amon 4 plates, add ravioli, and spinach; pur pan juices atop; serve with lemon wedges, pass Parmesan cheese.

four cheese, lemon, salmon, salt, fresh ground black pepper, olive oil, spinach, garlic, lemon pepper, butter, parmesan cheese

Taken from www.food.com/recipe/salmon-spinach-and-ravioli-453760 (may not work)