When I ask people what their biggest barrier is to eating more fish, the answer is most often that they don’t know how to cook it, or they don’t have any new ideas. Well friends, here’s a winner dinner for you that the entire family will absolutely love!
I am not supermom and while I love to cook from scratch most days, other days, I have to take some help from the store. In a perfect world, I would be at home all day making my own ravioli with my pasta roller, carefully portioning out small dollops of cheese in just the right amounts as to not overfill the pasta. Honestly, who has the time for that on a weeknight? No one. And as things are starting to open up where I live, I am finding my evenings are starting to look pre-COVID like and guess what? I love it.
There are some things about this dish that make it seem super fancy. I did go get fresh salmon, it’s worth the trip and I make my own vinaigrette – totally worth the 5 minutes. But the ravioli and green beans…100% hanging out in my fridge just waiting for a day like today.
You may not believe me, but this doesn’t take any more than 30 minutes and some of that time is waiting for the oven to preheat – all included in the 30 minute promise.
Here’s how you attack this recipe:
- Get the oven preheated and the salmon ready to go in.
- Get your water boiling for the pasta.
- Put the green beans in a pot to heat up and forget about it – they will do their thing.
- Optional step: Pour yourself a glass of white wine.
- While all that is going – make your vinaigrette – seriously…5 minutes.
- Arrange the ravioli, green beans, and salmon on the platter – drizzle with vinaigrette, sprinkle with chives
- Optional: Top off wine.
This is what balance looks like. As we get more active and especially as we work to build up our immune systems, getting omega-3 fatty acids are so important. Heart healthy salmon and olive oil are the stars of this dish, but the ravioli keeps it fun, and we could all use a few more veggies in our day. Green beans are a crowd favorite and are easy to keep on hand all the time.
I hope you try this flavorful dinner this week!Print
1, 16 ounce salmon filet
1/4 teaspoon kosher salt
1/16 teaspoon black pepper
12–16 ounces of cheese fresh or frozen cheese ravioli
drizzle of olive oil
16 ounces frozen green beans
Chopped fresh chives for garnish
1/4 cup extra virgin olive oil
2 tablespoons chopped shallot – about 1 medium shallot
juice of 1 lemon (about 3 tablespoons)
1 teaspoon dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1. Salmon Directions
Preheat oven to 400°F and line a baking sheet with foil. Place salmon filet on foil, sprinkle with 1/4 teaspoon salt and a dash of (1/16 teaspoon) pepper and roast in preheated oven for 20 minutes. You’ll know your salmon is done when it easily flakes off – or you could use a thermometer, fish is done at 145°F.
2. Ravioli Directions
Bring a large pot of water to a boil on high and cook ravioli according to the package directions. When the ravioli is done, drizzle with olive oil to keep the ravioli from sticking together.
3. Green Bean Directions
Place green beans in a skillet or saucepan on medium heat just until heated through. Cover and keep warm.
4. Vinaigrette Directions
In a small skillet over medium heat, add olive oil and shallots. Saute shallots just until they start to look clear and then add the remaining ingredients – lemon juice, mustard, salt, and pepper. Turn heat to low and keep warm.
5. Pulling It All Together
If serving family style, add the ravioli to the middle of a large platter. Add the green beans to one side and the salmon filet to the other. Pour the vinaigrette on top of everything and sprinkle with chopped fresh chives.