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

  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.

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

  1. Using a vegetable peeler, peel zucchini into ribbons.
  2. In a large bowl, add shaved zucchini, arugula, mint and walnuts. Drizzle in dressing and toss to combine. Serve.

Pesto Dressing

  1. 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.