food
Lean Cuisine Spinach Artichoke Ravioli
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.
food
Lean Cuisine Spinach Artichoke Ravioli
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.
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
- In a small bowl, mix all the spices until well blended.
- Brush salmon with melted butter. Rub spices over salmon. Set aside.
- 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.
Ingredients
Shaved Zucchini Salad With Arugula and Mint
- 1 zucchini, washed and ends trimmed
- 1/4 cup arugula
- 1 mint sprig, leaves only
- 1 tablespoon walnuts, chopped
Pesto Dressing
- 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
Shaved Zucchini Salad With Arugula and Mint
- Using a vegetable peeler, peel zucchini into ribbons.
- In a large bowl, add shaved zucchini, arugula, mint and walnuts. Drizzle in dressing and toss to combine. Serve.
Pesto 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.