Tender flaky pan seared salmon in a rich and easy creamy garlic Tuscan white sauce with Lobster Ravioli! It is a delicious restaurant quality recipe you’re sure to love.
Is there anything better than a really great pasta dish? The kind you order at your favorite Italian fine dining establishment?
I can’t think of one. Which is why I created this mouth-watering Creamy Tuscan Salmon dish with Lobster Ravioli that you can make at home. (Yep! I heard angels singing too! Salmon AND Lobster Ravioli together…Say What?!!)
There’s something so wonderful and relaxing about sitting down to a dish that you savor. Where all the components and elements mingle in your mouth in one heavenly experience.
I’ve always made Salmon one way. Grilled with butter and seasoning. It’s simple, quick, and how my family discovered they liked Salmon, even though they’re not fish fans! But when it’s cold and snowy outside you don’t exactly want to grill on the back porch.
That meant coming up with a dish that could be made on the stove top! I searched and tweaked a few I found floating around out there and this is what I whipped up! An absolutely amazing dish you’re sure to enjoy if you’re a Salmon lover.
How To Make Salmon in Cream Sauce with Ravioli
NOTE: If you’re making Lobster Ravioli to go along with this dish, which I purchase at Costco, however it can be found at other retail stores… you’ll want to start a large pot boiling with 8-10 cups of water.
This dish starts with 21-24 ounces of Salmon Fillets, skin on or off. However, if there are just two of you, you can just use two fillets, or about 16 ounces of Salmon.
Cut your Salmon into individual fillets about 2-3 inches wide. Rinse and pat dry on a paper towel. Season with Salt & Pepper to taste, and with a sprinkle of garlic powder.
Heat 1 Tablespoon of olive oil in a large skillet over medium-high heat. Sear in hot skillet, flesh side down first if you’re using salmon with the skin still on. If using skinless Salmon like I did, place the Salmon with the bottom down.
The salmon is done on one side when the flesh changes color half way through the fish. You can see from the photo below the fish as it is changing color from the bottom up. About 5 minutes per side.
Once the Salmon is cooked with beautiful golden crusty edges, remove the fillets from the pan and set aside on a plate.
Melt 3 Tablespoons of butter in the same skillet. Sautè 1 1/2 teaspoons minced garlic until fragrant (about 30 seconds) and your beginning to drool! (As you can see my patience in waiting for the butter to melt was not happening on photo shoot day! I was hungry…can ya blame a girl?)
Pour in 1/2 cup dry white wine or broth. I know not everyone likes to cook with wine. However let me just say this…nothing, and I do mean NOTHING, can come close to recreating the amazing flavor that wine can in a sauce. Especially a creamy garlic white sauce like this dish has.
Allow the mixture to reduce to half while scraping any bits off of the bottom of the pan.
Reduce the heat to low-medium. Slowly add 1 1/2 cups heavy cream.
Bring the mixture to a gentle simmer while stirring occasionally. Season with salt and pepper to your taste.
NOTE: This is about the time you want to add the Ravioli to the boiling water and cook per package instructions.
Add 1/2 cup fresh grated Parmesan Cheese. Stir the cheese into the sauce and allow it to continue to gently simmer for a minute or more until the cheese melts and the sauce thickens.
Add the cooked salmon back into the pan, add the cooked and drained Lobster ravioli into the pan, sprinkle the dish with freshly chopped parsley. Taste the sauce and adjust with salt and pepper if necessary. I found it perfect as is…but you may want a little more “kick”!
A beautiful Tuscan white garlic wine sauce with pasta and Salmon! It couldn’t be any easier or more spectacular! Isn’t it stunning?!!
Every single bite of this dish is lusciously wicked! The Salmon is flaky, tender and moist. The flavor is subtle. The delicate Tuscan buttery white wine sauce is amazing. Add freshly cooked Lobster Ravioli Pasta and you’ll impress yourself and your guests with your cooking talents! (Take that Julia and Martha!)
Serve with a simple Caesar Salad and a loaf of my Soft Homemade French Bread to “sop” up that cream sauce…Oh momma! Now ya only have one problem…you’ll want to leave yourself a tip! lol
Other Favorite Fish Recipes
- Easy Fish Tacos with Incredible Taco Sauce
- Classic Fish and Chips
- Crispy Fried Fish Sandwich
- Shrimp Po’Boy Sandwich
- Crab and Shrimp Seafood Boil
- Fresh Cod Cakes from Julia’s Cuisine
As always, thanks so much for stopping by my Nest! I hope you enjoyed this recipe and if so please leave me a comment below. I love hearing from you.
- 4 salmon fillets, 4-6 ounces each
- 1 Tablespoon Olive Oil
- 3 Tablespoons butter
- 1 1/2 teaspoons minced garlic
- Salt, Pepper, and garlic powder to taste
- 1/2 cup white wine
- 1 1/2 cup heavy whipping cream
- 1/2 cup fresh grated Parmesan
- 1 Tablespoon chopped parsley
- 1 13oz. package Rana Maine Lobster Ravioli, or similar brand, cooked per package directions
- Heat oil in large skillet over medium-high heat. Rinse and pat dry salmon. Season with salt, pepper, and garlic powder all over. Sear in hot pan, flesh-side down first, if using Salmon with flesh, in not bottom side down. Cook 5 minutes per side, or until flesh changes color half way up fillet. Once cooked, remove from the skillet and set aside.
- Melt butter in the same skillet. Saute garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off the bottom of the pan. (Now is the time to cook your ravioli if making with this dish)
- Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add Parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
- Add the salmon and cooked lobster ravioli into the pan, sprinkle with chopped parsley. Taste test sauce and adjust with salt and pepper, if needed.
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Teocera Porcelain Salad Pasta Bowls - 24 Ounce - Wide and Shallow, Set of 6, Matte White
Cuisinart 77-412 Chef's Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set,Stainless Steel
Colavita Extra Virgin Olive Oil, First Cold Pressed, (2 Liters) 68 Fl Oz (Pack of 1)
Norpro 2318 Krona 11-Inch Stainless Steel Flat Whisk
Ozeri ZP18-30 12" Stone Earth Frying Pan 100% APEO & PFOA-Free Stone-Derived Non-Stick Coating from Germany, 12-Inch, Warm Alabaster
Amount Per Serving: Calories: 1171Total Fat: 82gSaturated Fat: 37gTrans Fat: 2gUnsaturated Fat: 38gCholesterol: 349mgSodium: 868mgCarbohydrates: 26gFiber: 1gSugar: 3gProtein: 72g