Salmon and Ravioli with Lemon-Garlic Butter

• 1 package (8 Or 9 Oz Package) Refrigerated Cheese Ravioli
• 1 Lemon
• 2 Tablespoons Olive Oil
• 1 pound Wild Alaskan King Salmon Filets
• Salt And Pepper, to taste
• 8 ounces, weight Baby Spinach Leaves
• 3 teaspoons Minced Garlic
• 2 Tablespoons Unsalted Butter
• Shredded Parmesan Cheese For Topping

1. Bring a large pot of water to a boil.
2. Cook ravioli according to package directions.
3. Drain.
4. Meanwhile, cut a lemon in half lengthwise.
5. Squeeze juice from one half into a small bowl.
6. Slice remaining half into wedges.
7. Set the juice and the wedges aside.
8. Heat a large skillet over medium heat.
9. Add oil.
10. Pat salmon dry, then sprinkle both sides with salt and pepper.
11. Place salmon in skillet.
12. Cook 6 to 8 minutes total, turning halfway through, until salmon flakes and is cooked through (an instant-read thermometer inserted in the thickest part of each fillet should read 145 F).
13. Transfer salmon to a plate.
14. Add spinach leaves to skillet.
15. Cook until just wilted.
16. Transfer spinach to a plate or bowl.
17. Add lemon juice, garlic and butter to skillet.
18. Stir until butter melts, then cook 1 minute more.
19. Remove skillet from heat.
20. Divide ravioli among serving plates, then top with spinach and a salmon fillet.
21. Top with pan juices and shredded Parmesan cheese.
22. Serve with lemon wedges.
23. Slightly adapted from Better Homes and Gardens.

lemon, olive oil, salmon filets, salt, garlic, butter, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/salmon-and-ravioli-with-lemon-garlic-butter/ (may not work)