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Ravioli & Salmon w/ Dilled Alfredo Sauce




Source of Recipe


Eat What You Love & Lose.


List of Ingredients




1 pound piece salmon fillet
2 sprigs fresh dill
1 teaspoon salt
1 1/2 packages (9 ounce each) cheese filled ravioli
1 package (9 ounce) frozen asparagus spears, cut in half
2 medium carrots, peeled and cut into thin matchsticks, about 1 cup
1 cup bottled light Alfredo sauce
3 tablespoons drained capers
3 tablespoons chopped fresh dill

Recipe



Bring 6 cups water to simmering in a large pot. Add salmon, dill sprigs and salt. Simmer, uncovered, for 6 to 8 minutes or until fish flakes easily. Carefully remove salmon from water and remove skin. Break into chunks and keep warm. Discard dill.
Add 4 quarts additional water to pot. Bring to boiling over high heat. Add ravioli, asparagus and carrots. Boil gently , about 8 minutes, until ravioli and vegetables are tender.
Warm Alfredo sauce, capers and dill in small saucepan.
Drain ravioli and vegetables: turn into a large bowl with the salmon. Add Alfredo sauce and toss gently. Serve immediately.