Organic Asparagus & Mozzarella Ravioli with Dijon mustard crusted salmon
15-20
min
cooking time
2 ½
servings
Medium
difficulty

Organic Asparagus & Mozzarella Ravioli with Dijon mustard crusted salmon

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Ingredients

  • 1 package Giovanni Rana Organic Asparagus & Mozzarella Ravioli
  • 3 salmon filets (4oz each)
  • 5 tbsp butter
  • ½ cup panko breadcrumbs
  • 1 tbsp chopped parsley
  • 1 tsp lemon zest
  • 2 tbsp Dijon mustard
  • 2 tsp chopped dill
  • Lemon wedge, to garnish
  • Kosher salt and freshly ground black pepper, to taste
15-20
min
cooking time
2 ½
servings
Medium
difficulty

Preparation

Preheat oven to 425° F.

Melt 2 tbsp of butter in a bowl and add breadcrumbs. Season with parsley, lemon zest, salt and pepper.

Place the salmon on a baking sheet lined with parchment paper. Season with salt and pepper. Brush the Dijon mustard on the salmon filets. Top with the seasoned breadcrumbs. Bake for about 10-15 minutes, or until the breadcrumbs are golden brown.

Cook the ravioli according to the package instructions and drain. Reserve ½ cup of the pasta cooking water.

In a pan, melt the remaining butter. Add the cooked ravioli and dill; toss to combine. Slowly add the reserved pasta water until a sauce has formed. Divide the pasta amongst each plate and serve with a filet of salmon. Garnish with lemon wedges.


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