Salmon with Asparagus and Ravioli Recipe

A creamy, cheesy solution for your leftover fish!

This is an excellent way to use up leftover cooked salmon or arctic char.

Serves 4



  • 2 tablespoons butter
  • 1 cup raw asparagus, cut into 1-inch lengths
  • 1 to 2 tablespoons sliced scallions, both white and green parts
  • 1 tablespoon chopped fresh cilantro
  • 1 cup flaked cooked salmon
  • ¼ cup cream
  • Freshly milled black pepper
  • 1 tablespoon creamy cheese, such as St. Andre, or cream cheese
  • 4 ounces cheese ravioli



Bring a large pot of water to a boil. Meanwhile, heat 1 tablespoon of the butter in a large skillet. Add the asparagus. Cook over medium-high heat for 2 minutes, stirring constantly. Lower the heat and stir in the scallions, cilantro, and salmon. Cook another 2 minutes, stirring frequently. Add the cream, a generous amount of pepper, and the cheese. Cook just long enough for the ingredients to form a light sauce.

Add the ravioli and salt to the boiling water. Drain, toss with the remaining tablespoon butter, and then the sauce.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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