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Creamy Boursin Salmon Pasta Recipe

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4.3 from 6 reviews

This Creamy Boursin Salmon Pasta is an elegant and flavorful dish combining tender, oven-baked salmon and creamy Boursin Garlic & Herb cheese with fresh spinach and shallots. Tossed with perfectly cooked fettuccine and finished with a hint of lemon and parsley, this recipe serves as a delightful, satisfying meal ready in just 30 minutes.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Low Salt

Ingredients

Salmon and Vegetables

  • 2 tablespoons extra virgin olive oil (divided)
  • 5 ounces baby spinach
  • 2 shallots, diced
  • 5.2 ounces Boursin Garlic & Herb cheese
  • 1 pound salmon fillets, skin removed (fresh or fully defrosted)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Pasta

  • 8 ounces fettuccine pasta (or favorite pasta of choice)

Garnish and Optional

  • 2 tablespoons chopped parsley
  • Optional: Juice of 1/2 lemon

Instructions

  1. Prepare and Arrange Ingredients: Preheat your oven to 400℉ (200℃). Grease a large braising pan, 9×13 baking dish, or Dutch oven with 1 tablespoon of olive oil. Spread the baby spinach evenly in the pan, then sprinkle the diced shallots over the spinach. Place the Boursin Garlic & Herb cheese in the center on top of the spinach. Arrange the salmon fillets around the Boursin. Drizzle the remaining 1 tablespoon of olive oil over the salmon, then season with kosher salt and freshly ground black pepper.
  2. Bake the Salmon and Vegetables: Cover the pan tightly with foil and bake in the preheated oven for 20-25 minutes until the salmon is just cooked through and flakes easily with a fork.
  3. Cook the Pasta: While the salmon is baking, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Before draining, reserve 1 cup of pasta cooking water to help create the sauce.
  4. Combine and Toss: Remove the baking pan from the oven. Using a fork, gently break up the salmon and mash the Boursin cheese, mixing everything together with the spinach and shallots. Add the cooked fettuccine and 1/2 cup of reserved pasta water to the mixture. Use tongs to toss everything together until well combined, adding more pasta water if needed to reach a creamy consistency.
  5. Season and Serve: Taste the pasta and adjust seasoning with salt, pepper, and the optional lemon juice for brightness. Transfer to serving plates and garnish with chopped parsley. Serve immediately for best flavor and texture.

Notes

  • To ensure salmon cooks evenly, choose fillets of similar size and thickness.
  • If you prefer a thicker sauce, use less pasta water; add more for a creamier texture.
  • The optional lemon juice adds a fresh, tangy contrast to the creamy cheese and rich salmon.
  • Use fresh spinach for the best texture, but baby kale or arugula can be substituted if desired.
  • Boursin Garlic & Herb cheese can be found in the cheese section of most grocery stores, but cream cheese mixed with garlic and herbs makes a good substitute.
  • Leftovers can be stored refrigerated for up to 2 days and gently reheated with a splash of water to keep the sauce creamy.

Find it online: https://cheftinaskitchen.com/creamy-boursin-salmon-pasta-recipe/