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Roasted Salmon and Ravioli with Green Beans and Shallot Vinaigrette

  • Total Time: 25 minutes
  • Yield: 4 servings 1x




1, 16 ounce salmon filet

1/4 teaspoon kosher salt 

1/16 teaspoon black pepper 


1216 ounces of cheese fresh or frozen cheese ravioli

drizzle of olive oil

Green Beans

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.