Blackened Salmon and Spinach Ravioli Bake

Last week I found myself searching for a side dish recipe to accompany the salmon I had planned for dinner that night.

Blackened Salmon

Actually, let me pause and tell you more about the salmon cooking method that is such a staple in my kitchen. Typically I purchase frozen wild Alaska salmon filets for this meal that I prepare on a nearly weekly basis, using the seasoning blend and perfect cooking method from this Food Network recipe, and it is fantastic. We never tire of this dish. A while ago, I prepared a big jar of the blackened seasoning and we love it on fish and chicken.

Make Your Own Jar of Blackened Seasoning:

Recipe from Aaron McCargo, Jr., at the Food Network


    • 1 tablespoon Italian seasoning
    • 1 teaspoon cracked black pepper
    • 2 tablespoons paprika (Smoked Spanish is my favorite)
    • 2 tablespoons salt
    • 1 1/2 tablespoons cayenne pepper (<- I often use a smaller amount for less heat)

My Favorite Salmon Cooking Method:

Adapted from Aaron McCargo, Jr., at the Food Network

You’ll Need:

    • 2 fresh, or frozen and thawed, salmon filets (I use one 5 oz. filet per person)
    • Blackened Seasoning (see above)
    • 1 1/2 tsp olive oil
    • 1 T butter
  1. Preheat oven to 400 F.
  2. Generously season each piece of salmon with the rub.
  3. Heat a large skillet over medium-high heat and add the butter and oil. Once the butter has melted, add the fish and cook about 2 minutes per side.
  4. Transfer the whole pan to the oven and cook for another 4 to 6 minutes. (Or transfer the fish to an oven-safe dish, then place in the oven and cook for another 4 to 6 minutes).

Yield: 2 servings

Perfect every time!


But now, back to that side dish! Ever find yourself with half a bag of frozen ravioli in your freezer? I do. Inspired by this recipe from Taste of Home, I created a simple, tasty recipe that could serve as a side dish for 3 or 4, or a main meatless dish for 2.

Spinach Ravioli Bake

At the base of a baking dish, I placed 1/2 cup pizza sauce, topped it with a layer of frozen ravioli (it goes in here completely frozen, which is the beauty of this simple recipe) and shredded mozzarella.


Next, a layer of frozen, thawed, and drained chopped spinach. I used a 10 oz. package for this recipe, and half of that goes here.


Add the rest of the sauce!


The repeat the layers. The other half of the ravioli, spinach, and shredded mozzarella. The final layer is 2 T. of grated Asiago cheese (or Parmesan). I recommend covering the spinach with cheese as evenly as possibly so it stays moist while baking.P1110488

Throw it in the oven, uncovered, for 35-40 minutes.


How easy was that!? A perfect dish dish for my Blackened Salmon.


Spinach Ravioli Bake

Inspired by this recipe at Taste of Home

    • 8 oz. can of pizza sauce
    • 1/2 of a 25 ounces package of frozen ravioli of your choice
    • 1 cup (8 oz) shredded mozzarella
    • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
    • 2 T grated Asiago, Romano, or Parmesan cheese


  1. Place 1/2 cup pizza sauce in a greased shallow baking dish. Top with half of the ravioli, spinach, and Mozzarella cheese. Repeat layers. Sprinkle with grated Asiago cheese.
  2. Bake, uncovered, at 350° for 35-40 minutes or until heated through and cheese is melted.

Yield: 2 main course servings, or 3-4 side dish servings.

My rating: 8/10

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13 thoughts on “Blackened Salmon and Spinach Ravioli Bake

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