Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Boursin Salmon Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 45 reviews

This Creamy Boursin Salmon Pasta is a delicious and comforting dish featuring tender baked salmon combined with creamy garlic and herb Boursin cheese, fresh spinach, and perfectly cooked fettuccine tossed together for a quick and flavorful weeknight meal.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Produce

  • 5 ounces baby spinach
  • 2 shallots, diced
  • 2 tablespoons chopped parsley
  • Optional: Juice of 1/2 lemon

Dairy

  • 5.2 ounces Boursin Garlic & Herb cheese

Seafood

  • 1 pound salmon fillets, skin removed (fresh or fully defrosted)

Pantry

  • 2 tablespoons extra virgin olive oil (divided)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 8 ounces fettuccine pasta (or favorite pasta of choice)

Instructions

  1. Preheat and prepare the baking dish: 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 and sprinkle the diced shallots over the top. Place the Boursin Garlic & Herb cheese in the center of the spinach.
  2. Arrange and season salmon: Arrange the salmon fillets around the Boursin cheese on top of the spinach. Drizzle the remaining 1 tablespoon of olive oil over the salmon and season with kosher salt and freshly ground black pepper evenly.
  3. Bake the salmon and spinach mixture: Cover the pan tightly with foil and bake in the preheated oven for 20-25 minutes, until the salmon is just cooked through and tender.
  4. Cook the pasta: While the salmon is roasting, bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
  5. Combine and mix the dish: Remove the pan from the oven. Using a fork, gently break up the salmon and mash the Boursin cheese, mixing everything together thoroughly with the spinach and shallots.
  6. Toss pasta with the salmon mixture: Add the cooked fettuccine and 1/2 cup of the reserved pasta water to the pan. Use tongs to toss everything together until well combined, creamy, and evenly coated. Adjust seasoning by tasting and adding more salt, pepper, and optional lemon juice as desired. Add more pasta water if needed to reach your preferred consistency.
  7. Serve: Serve the creamy Boursin salmon pasta immediately, garnished with chopped parsley for a fresh finish.

Notes

  • Choose fresh or fully defrosted salmon fillets for best results.
  • Fettuccine can be substituted with any pasta shape of your choice.
  • The optional lemon juice adds a bright contrast to the creamy flavors but can be omitted based on preference.
  • Reserve pasta water is key for adjusting sauce consistency and enhancing creaminess.
  • Leftovers can be stored in an airtight container in the fridge for up to 2 days.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: French-inspired

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