Creamy Tuscan Salmon with Lobster Ravioli
Tender flaky pan seared salmon in a rich and easy creamy Tuscan sauce with Lobster Ravioli is a delicious restaurant quality recipe you're sure to love.
Ingredients
- 4 salmon fillets 4-6 ounces each
- 1 Tablespoon Olive Oil
- 3 Tablespoons butter
- 1 1/2 teaspoons minced garlic
- Salt Pepper, and garlic powder to taste
- 1/2 cup white wine
- 1 1/2 cup heavy whipping cream
- 1/2 cup fresh grated Parmesan
- 1 Tablespoon chopped parsley
- 1 13 oz. package Rana Maine Lobster Ravioli or similar brand, cooked per package directions
Instructions
- Heat oil in large skillet over medium-high heat. Rinse and pat dry salmon. Season with salt, pepper, and garlic powder all over. Sear in hot pan, flesh-side down first, if using Salmon with flesh, if not bottom side down. Cook 5 minutes per side, or until flesh changes color half way up fillet. Once cooked, remove from the skillet and set aside.
- Melt butter in the same skillet. Saute garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off the bottom of the pan. (Now is the time to cook your ravioli if making with this dish)
- Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add Parmesan cheese and allow sauce to gently simmer for a minute, or so, until the cheese melts and sauce thickens.
- Add the salmon and cooked lobster ravioli into the pan, sprinkle with chopped parsley. Taste test sauce and adjust with salt and pepper, if needed.
Nutrition
Serving: 1gCalories: 1171kcalCarbohydrates: 26gProtein: 72gFat: 82gSaturated Fat: 37gPolyunsaturated Fat: 38gTrans Fat: 2gCholesterol: 349mgSodium: 868mgFiber: 1gSugar: 3g
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