Baked Boursin Salmon Fillet (Printable version)
Creamy Boursin-topped salmon fillets baked with lemon and spinach for an elegant yet easy 30-minute 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:
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 and well combined.
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. Excellent with steamed asparagus, roasted potatoes, or a green salad.
# Expert Advice:
01 -
- The Boursin creates an instant sauce that feels fancy without any actual cooking skills required
- Its one of those rare dishes that looks impressive on the plate but comes together in under 30 minutes
02 -
- Dont overbake looking for browned cheese, the salmon will dry out before the cheese gets much color
- If your fillets are very thick, give them an extra 3 to 5 minutes but check early
03 -
- If the cheese mixture feels too thick to spread, let it sit at room temperature for 10 minutes first
- Use a fish spatula to serve, it keeps the delicate fillets from breaking apart