by Morsels of Life | CJ Huang
Level up your usual pasta with some lemon herb whipped butter and spinach. Top it off with freshly seared salmon. It's easier than you think!

Cuisine: American, Mediterranean
Category: meal, dinner, entree
Prep time:
Cook time:
Total time:
Servings: 4
Calories: 680
Fat (g): 35
Protein (g): 39
Carbs (g): 54
Fiber (g): 7
Sodium (mg): 350



Mass Weight Volume Number Material Notes
4 salmon fillets
228 grams 8 ounces 4 servings pasta
331 grams 11.75 ounces spinach I used frozen.
2 teaspoons 2 cloves garlic, minced For compound butter.
1/4 cup 1 lemon, juiced For compound butter.
1 bunch parsley, finely chopped For compound butter.
1 bunch mint, finely chopped For compound butter.
56 grams 2 ounces 4 tablespoons 1/2 stick butter For compound butter.
31 grams 1.125 ounces 1/4 cup Parmesan cheese, grated
45 grams 1.675 ounces 2 tablespoons almonds, sliced


  1. Gather all materials.
  2. Make compound butter by combining butter, lemon, mint, garlic, and parsley. To make whipped compound butter, simply whip the butter to combine materials instead of just stirring together. Or use a pre-made compound butter.
  3. Cook pasta following package instructions.
  4. Cook salmon in a bit of oil for approximately 3-4 minutes on each side, until browned.
  5. Drain pasta and toss with almonds, Parmesan cheese, spinach, and part of lemon herb whipped butter. Top with salmon (and another bit of whipped butter if you'd like). :)

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