Baked Boursin Salmon (Print View)

Silky salmon with herbed Boursin topping, ready in 30 minutes

# What You'll Need:

→ Seafood

01 - 4 salmon fillets (about 6 oz each), skinless or skin-on

→ Cheese

02 - 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese

→ Vegetables

03 - 1 lemon, thinly sliced
04 - 1 small shallot, finely chopped
05 - 2 cups baby spinach, roughly chopped

→ Pantry

06 - 2 tbsp olive oil
07 - 1 tsp Dijon mustard
08 - Salt and freshly ground black pepper, to taste

→ Fresh Herbs (optional)

09 - 2 tbsp fresh dill or parsley, chopped

# Method:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat the salmon fillets dry with paper towels. Arrange them on the prepared baking sheet, skin side down.
03 - In a small bowl, mix Boursin cheese, chopped shallot, and Dijon mustard until creamy.
04 - Season the salmon with salt and pepper, then spread the Boursin mixture evenly on top of each fillet.
05 - Scatter chopped spinach around the salmon on the baking sheet. Drizzle olive oil over the spinach and salmon.
06 - Top each fillet with a couple of lemon slices.
07 - Bake for 15-20 minutes, or until the salmon flakes easily with a fork and the cheese topping is lightly golden.
08 - Garnish with fresh dill or parsley before serving.

# Insider Tips:

01 -
  • The Boursin creates an incredible creamy sauce right on the salmon as it bakes
  • Everything comes together in under 30 minutes with almost zero prep work
02 -
  • Overcooking the salmon will make the cheese separate, so pull it when it just barely flakes
  • The spinach might look like too much at first, but it wilts down significantly in the oven
03 -
  • Let the salmon rest for 5 minutes after baking, the cheese firms up slightly and makes serving easier
  • If the cheese starts browning too quickly, tent the pan loosely with foil

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