Baked Boursin Salmon (Printable)

Creamy herb-crusted salmon baked with Boursin cheese, lemon, and spinach for an elegant yet easy dinner.

# What You 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

09 - 2 tbsp fresh dill or parsley, chopped

# How To Make It:

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. Top each fillet with a couple of lemon slices.
06 - Bake for 15-20 minutes, or until the salmon flakes easily with a fork and the cheese topping is lightly golden.
07 - Garnish with fresh dill or parsley before serving.

# Expert Suggestions:

01 -
  • The Boursin melts into this incredible sauce that tastes like you spent way more time on it
  • It comes together in under thirty minutes but looks like something from a nice restaurant
  • The cleanup is basically just one sheet pan
02 -
  • Overcooking the salmon is the main thing that can go wrong, so check it at fifteen minutes even if you are unsure
  • The cheese will puff up beautifully but can brown quickly, so keep an eye on it near the end
  • Skin on fillets release a little extra fat into the pan that helps the spinach roast
03 -
  • Let the salmon rest for five minutes after baking so the cheese sets slightly instead of sliding right off
  • If the cheese is browning too fast, tent a piece of foil loosely over the pan

Go back