Gather and prepare ingredients: Remove fresh dill from stems, roughly chop dill. Zest and juice lemon, reserve both. Portion and remove skin from salmon.
In a small bowl, combine cream, pesto and about 3 TBSP fresh dill. Mix until evenly combined.
Bring a large sauce pot to a boil. Add Grilled Vegetable Ravioli to the pot and cook per instructions, about 3 minutes. Remove from heat and set aside.
Lightly coat salmon pieces with oil, salt & pepper.
In a medium sauté pan, cook salmon evenly on both sides until cooked through. Set it aside.
To the sauté pan, add the sauce mixture from step 2 along with about 1 TBSP lemon juice and heat until just before simmering. Add butter and ravioli to the sauce and toss until ravioli are coasted.
To plate, place about 5 Ravioli on plate and drizzle remaining sauce over top. Place 1 piece of salmon per plate and garnish with remaining dill and lemon zest over top. Enjoy.