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Lean Cuisine Spinach Artichoke Ravioli with Blackened Salmon

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For a satisfying balanced dinner with a bright Mediterranean flavor, pair Lean Cuisine Spinach and Artichoke Ravioli with blackened salmon & a shaved zucchini arugula salad.
Blackened Salmon
INGREDIENTS:
1 (3 ounces) salmon filet, skin on
1 teaspoon unsalted butter, melted
1/4 teaspoon paprika
1/8 teaspoon ground cumin
1/8 teaspoon dried thyme
1/8 teaspoon onion powder
A pinch of cayenne pepper
STEPS:
1. In a small bowl, mix all the spices until well blended.
2. Brush salmon with melted butter. Rub spices over salmon. Set aside.
3. Heat a large cast-iron skillet on high heat. When hot, add salmon, skin side down. Let cook for 2 to 3 minutes. Allow skin to get crispy. Flip and cook for another 2 to 3 minutes. Remove to plate. Let sit for a few minutes before serving.
Shaved Zucchini Salad With Arugula and Mint
Salad Ingredients:
1 zucchini, washed and ends trimmed
1/4 cup arugula
1 mint sprig, leaves only
1 tablespoon walnuts, chopped
Pesto Dressing Ingredients:
1/4 cup parsley
1/8 cup packed fresh basil leaves, torn
1 mint sprig mint, torn
1 small clove garlic, roughly chopped
2 teaspoons walnuts, chopped
Zest of half a lemon
1 teaspoon lemon juice
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
STEPS:
1. Prepare the dressing. In a food processor, add the parsley, basil, mint, garlic, walnuts, zest, lemon juice and pepper. Pulse until roughly chopped. Add olive oil. Blend until smooth.
2. Using a vegetable peeler, peel zucchini into ribbons.
3. In a large bowl, add shaved zucchini, arugula, mint and walnuts. Drizzle in dressing and toss to combine. Serve.
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Category
Health & Beauty
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