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

Ingredients:

    • 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!

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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.

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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.

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Add the rest of the sauce!

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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.

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

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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

Directions

  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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