Creamy Tuscan Salmon with Lobster Ravioli

Step 1

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.

Step 2

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)

Step 3

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.

Step 4

Add Parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.

Step 5

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.