lemon herb sauce

<p>Perfect Baked Salmon with Lentils, Quinoa, and Lemon Herb Sauce - super healthy, high protein, bakes all in one big easy dish. This stuff is SO DELICIOUS!</p>

Perfect Baked Salmon with Lentils and Lemon Herb Sauce

black lentils

red quinoa

broth

salmon

green beans or other vegetables

sauerkraut

olive oil

lemon juice

garlic

salt (to taste)

quick squeeze of honey

chopped parsley (optional)

LENTILS AND QUINOA: Preheat the oven to 450 degrees. Rinse the lentils and the quinoa. Place in a large oven safe skillet or casserole with the broth. Bake for 45-50 minutes or until almost fully cooked. Remove and fluff with a fork.

SAUCE: Make the lemon dressing by blending all ingredients in a food processor or just shaking up in a jar. Set about half of the dressing aside.

SALMON: When the lentils and quinoa are done, place the salmon and any other vegetables you want on top of the lentils (skin side down) and drizzle or brush with half of the lemon dressing. Bake for another 10 minutes. Broil for the last 2 minutes. Depending on how thick the salmon is, if it still needs time, just turn off the oven and let it sit in there for a few minutes to finish.

SERVE: When the salmon is fully cooked, serve with reserved sauce and purple sauerkraut if you like that kind of crazy.

Brand new subscriber and Wow! This is the first thing I am making.  The entire dish is reminiscent to a newish 'fast food healthy' restaurant in our little town of Kalamazoo called 'Core Life'.  They create 'bowls' of ingredients the consumer chooses, i.e. red rice, purple rice, tofu, chicken, beef, lentils, and yes your red sauerkraut! Then it can be topped with the 'dressing' of your choice OR a warm and satisfying bone broth they make daily, either beef or chicken and now veggie.  When the sauce called for parsley I had run out, but had arugula at hand and opted to toss it in!  Also, I added a T of toasted sesame oil with the olive oil...The possibilities are endless, also added a few slices of avocado to top it all off...SO excited to explore your blog and Great Job on an awesome and professional site, Lindsay! I could also use some of our fresh hen eggs, poached and topped on the delicious bowl of goodness! Tres Bon!

Made this for dinner tonight and it was ah-maz-ing! I love salmon and it was great to try a new way of making it. Love the lemon herb sauce and quinoa as well

This creamy lemon herb butter ravioli is the ultimate easy weeknight dinner! Caramelized shallots, tons of garlic, lemony goodness, fresh herbs, and more; swimming in a creamy, flavorfully rich, buttery sauce. Ready in under 30 minutes!

Creamy Lemon Herb Butter Ravioli

unsalted butter

shallot,

tarragon, de-stemmed

thyme, de-stemmed

chicken broth

heavy whipping cream

white wine,

lemon zest

store-bought cheese ravioli (see recipe note)

parmigiano reggiano, plus more for topping

kosher salt and black pepper,

In a large non-stick skillet over medium-high heat, melt the butter. Once the butter is sizzling, add in the chopped shallot and stir together until the shallot becomes translucent and starts to turn golden brown, about 1-2 minutes.

Add in the garlic, stirring constantly to prevent the garlic from burning, for about 1 minute. Then sprinkle in the fresh tarragon + thyme leaves. Stir together until the herbs are fragrant, about 1 minute and then reduce the heat to medium.

Pour in the broth, cream, wine, and lemon juice along with the lemon zest. Stir everything together until fully combined. Add in the ravioli and carefully stir together to combine with the sauce. Cover the skillet with a lid to cook for about 5-7 minutes.

Uncover the skillet and give everything a good stir. At this stage the sauce will be somewhat thin. Sprinkle in the grated parmigiano reggiano cheese and stir together to combine. Remove the skillet from the heat- let the dish sit for 1-2 minutes. The residual heat will continue cooking the dish and the sauce will thicken. 

Season the lemon herb butter ravioli with salt and pepper, to taste- and sprinkle more grated parmigiano reggiano cheese on top, if desired. Serve immediately and enjoy!

Another fantastic and flavorful recipe, Quin! My favorite thing about it is that you’re able to achieve a complex and interesting sauce in such a short amount of time. Cannot wait to eat my leftovers today! LOL. Thank you for pouring so much love into everything you do and share. 5 stars! 💛 

The Best Pasta Dish I have ever made at home. It’s a lemon symphony. Tart, herbaceous and lovely.  Please do yourself a favor, and run to make this. It’s also a crowd pleaser! Enjoy! 

This recipe is so so so good! It isn’t too heavy and the lemon is so refreshing. It’s got a lovely flavor with the shallots and fresh herbs. I’ve tried many of her recipes and I have never been disappointed. One of my favorite chefs! Absolute perfection.

Holy Amaze-Balls was this good! I used the lemon ricotta ravioli from Trader Joes and followed the recipe to a T. We used a spoon to ladle every last bit of the sauce into our mouths. Thanks for sharing such a great recipe. I'm attempting your epic lemon rolls next that I saw on your insta feed. :-) 

This recipe was amazing! Not only delicious but easy to duplicate. My family loved it and wanted to know when I am making it again.

Delicious and so simple to make! You would think I slaved for hours! You did it again Quinn! Another winner!!

I made this for dinner tonight, using Trader Joe’s lemon ricotta ravioli. It comes together quickly so I recommend having everything chopped, zested, juiced, and grated before you start. It is delicious and very easy to make. 

Made this for a friend for lunch and we loved it so much that she went home and made it on her own for dinner that same day! It was truly amazing and would work on most any ravioli I bet and all year. I used Trader Joe’s pumpkin ravioli and it worked great. I love that you don’t have to pre-boil the ravioli so it’s truly a one-pot meal but looks and tastes so fancy! Will be making it over and over. 

Restaurant quality! I appreciate this easy recipe. 

Girl this was Too good! And I didn’t use an expensive wine neither.

Excellent! Wanted an easy, meatless meal after all of the Christmas cooking. Perfect. 

This was really delicious!  I used dry spices because it's what I had on hand.  The sauce is incredible.  I was looking for a recipe I could cook for my son that wasn't a tomato-based sauce because as much as I love them, they don't agree with him.  This recipe is one that I would definitely make again, and I've added it to my favorite recipes on Pinterest.  Thank you :-)

Excellent sauce and easy to make.  I used butternut squash ravioli and added asparagus at the same time as the ravioli.

This was amazing!! The sauce was so flavorful and I really didn’t have to substitute anything.
My sauce came out pretty thin even after following the instructions to a T and letting it thicken after 
Any tips?? 

This sauce was so good! I got the lemon ricotta ravioli from Trader Joe’s and wasn’t sure what type of sauce would pair well with it, so glad I found your recipe! I’m amazed at how good something so simple can be! 

This was awesome even with several subs! I used red onion instead of shallot, dried herbs instead of fresh (imagine how yummy fresh would be), and some open rose instead of the white wine. Used Rana brand lemon basil ricotta raviolis and added a little salt. Wow! I’m glad I have another package of ravioli — I’ll be making this one again! Thanks for a quick and delicious sauce!

A vendor at our  local weekly Farm Market had some fresh lemon ricotta ravioli - I am so glad that this recipe showed up in my search!! Holy smokes!  I followed the recipe to the letter - the result is a rich, subtly flavorful dish that had us just about licking the plate.  Do include the tarragon (I had dried and it was fine - I’m imagining how good the fresh herb would taste). And DO follow the advice to have all the ingredients prepped before you begin - this sauce comes together quickly.
I served this with fresh local rainbow trout roasted with a bit of garlic and some thin lemon slices.  (I found myself dipping the trout into the ravioli sauce ). A keeper of a recipe, for sure!  Thank you!

Excellent flavor! I did cut it in half though and I did not have fresh herbs on hand (except for parsley, which I added). I added some dried herbs but next time I'll definitely have fresh on hand. I did not read the blog because I needed something in a pinch so I boiled  my frozen Ravioli...next time I'll cook it in the sauce because the sauce is thin and the ravioli starch would definitely tighten it up. I used plain whipping cream and the sauce did not break. This recipe will definitely go in my keeper recipe book. A bit of garlic bread and help sop up this scrumptious sauce.

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Top 2 lemon herb sauce recipes from across the web

The most viewed lemon herb sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Perfect Baked Salmon with Lentils a...

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The most viewed lemon herb sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine