Creamy Boursin Salmon Pasta Bake
Table of contents
Intro
This Creamy Boursin Salmon Pasta Bake has no business being as good as it is for how simple it is. With about five minutes of hands-on prep, the oven does nearly all the work! Tender salmon, juicy tomatoes, spinach and sun-dried tomatoes bake around a block of garlic and herb Boursin, creating the easiest creamy sauce for ribbons of tagliatelle. It is very similar to my Creamy Boursin Orzo Chicken Bake if you prefer something without seafood!
Okay, so this is not technically a true dump-and-bake dinner because you do have to boil the pasta. But it is still one of those wonderfully easy meals that takes about five minutes to put together before the oven takes over.
Everything except the pasta goes into one 9 x 13-inch baking dish. As the salmon cooks, the cherry tomatoes soften, the spinach wilts and the Boursin becomes warm and creamy. Once it comes out of the oven, you simply break up the salmon, smash the tomatoes and stir everything together. Add the pasta, freshly grated Parmesan and the juice of a lemon, and dinner is ready.
The finished pasta tastes like something that should have taken far more time and effort. It is rich and creamy from the Boursin, brightened by the fresh lemon juice and packed with flavor from the garlic, sun-dried tomatoes and seasonings. The wide tagliatelle noodles catch all of that sauce along with tender flakes of salmon in every bite.
Check out these other great recipes while you are here!
Creamy Lemon Garlic Orzo With Salmon and Shrimp
Better Than Olive Garden Fettuccine Alfredo
Garlic Butter Fettucine and Shrimp
Spicy Rigatoni with Crispy Chicken Cutlets
Why You’ll Love This Recipe
- Only about five minutes of prep – Arrange everything in the baking dish and let the oven do most of the work.
- An entire dinner in one dish – You get salmon, vegetables and pasta all in one satisfying meal.
- A sauce that practically makes itself – Baked Boursin, tomato juices, olive oil and lemon combine into an easy creamy sauce.
- Plenty of flavor without a long ingredient list – Garlic, herbs, lemon, Parmesan and sun-dried tomatoes make every bite taste special.
- Easy enough for a weeknight – It feels a little fancy, but the preparation could not be much simpler.
Ingredients You’ll Need
- Salmon fillets – Use two skinless fillets weighing approximately 4 to 6 ounces each.
- Lemon pepper seasoning – Seasons the salmon and adds a little citrus flavor.
- Italian seasoning – Adds a simple blend of herbs that complements the cheese, salmon and tomatoes.
- Garlic and fine herbs Boursin cheese – One standard 5.2-ounce package melts into the base of the creamy sauce.
- Fresh baby spinach – Three loosely packed cups wilt down as the dish bakes.
- Cherry tomatoes – Cut them in half before baking so they soften safely and release their juices into the sauce.
- Garlic – Five to six freshly minced cloves add plenty of flavor.
- Julienne-cut sun-dried tomatoes packed in oil – Spoon them directly from the jar without draining or chopping.
- Olive oil – Helps everything roast and adds body to the sauce.
- Tagliatelle pasta – The wide ribbons hold onto the creamy sauce and pieces of salmon. Pappardelle or fettuccine would also work.
- Parmesan cheese – Freshly grated Parmesan is mixed into the pasta, with more added before serving.
- Lemon – The juice of one whole lemon cuts through the richness and brings all the flavors together.
- Salt – Add only if needed after everything is mixed, since the Boursin, Parmesan and seasonings already contain salt.
How to Make Creamy Boursin Salmon Pasta Bake
Preheat the oven to 400°F (200°C), then lightly coat a 9 x 13-inch baking dish with cooking spray.
Place the salmon fillets at one end of the dish and season them evenly with the lemon pepper and Italian seasoning. Set the block of Boursin in the center of the remaining space. Arrange the spinach around the cheese, followed by the halved cherry tomatoes, garlic and sun-dried tomatoes. Drizzle the olive oil over everything.
Bake uncovered for approximately 20 minutes, or until the salmon is cooked through and flakes easily with a fork. The thickest part of the salmon should reach an internal temperature of 145°F (63°C). Because salmon fillets can vary in thickness, begin checking them a few minutes early if yours are on the smaller side.
While the salmon is baking, bring a large pot of salted water to a boil. Cook the tagliatelle according to the package directions just until al dente, then drain it.
If you prefer a thinner sauce, reserve about 1/2 cup of the pasta water before draining. This recipe did not need any, but a splash can be added at the end if desired.
Use a sturdy fork or spatula to break the salmon into bite-sized flakes and mash the softened Boursin and tomatoes directly in the baking dish. Stir everything together until the cheese, tomato juices and olive oil form a creamy sauce.
Add the drained tagliatelle, 1/4 cup of freshly grated Parmesan and the juice of one lemon. Toss well until the noodles and salmon are evenly coated. Taste and add salt if needed. Finish with additional Parmesan and serve right away.
Important Tip About the Cherry Tomatoes
Take the extra minute to slice the cherry tomatoes in half before adding them to the baking dish. Whole cherry tomatoes can build up pressure as they roast and may burst when you press or bite into them, sending out very hot juice. Halving them is safer and also helps their juices blend into the sauce more easily. I was just being very lazy when I made this and skipped this step, but was careful to gently smash them.
Tips for the Best Salmon Pasta
● Choose salmon fillets that are similar in size and thickness so they finish cooking at the same time.
● Cook the pasta only until al dente. It will soften slightly more when it is tossed with the hot sauce.
● Use freshly grated Parmesan for the best flavor and the smoothest finish.
● Taste before adding salt. The lemon pepper, Boursin, sun-dried tomatoes and Parmesan all contribute some saltiness.
● Stir gently enough to leave some larger flakes of salmon throughout the pasta.
●If the sauce seems thicker than you prefer, add reserved pasta water one tablespoon at a time until it reaches the consistency you like.
● Serve the pasta immediately, while the sauce is warm and creamy.
Substitutions and Variations
Different pasta: Tagliatelle is wonderful here, but pappardelle, fettuccine, linguine or another pasta you enjoy will work. Use 8 ounces of dry pasta.
Another Boursin flavor: Garlic and fine herbs adds plenty of flavor without any extra work, but another savory Boursin variety may also be used.
Extra heat: Add a pinch of crushed red pepper flakes with the garlic if you would like a little spice.
Make it saucier: Stir in a small amount of reserved pasta water or even some heavy cream after adding the noodles. Add it gradually so the sauce does not become watery.
What to Serve With Boursin Salmon Pasta
This pasta already includes salmon and vegetables, so it can easily stand alone as a complete meal. If you want something on the side, serve it with garlic bread, warm crusty bread or a simple green salad with a light vinaigrette.
How to Store and Reheat Leftovers
Store leftover salmon pasta in an airtight container in the refrigerator for up to 3 days.
Because creamy pasta sauces thicken when chilled, add a small splash of water, milk or broth before reheating. Warm individual portions gently in the microwave, stirring occasionally, until heated through. Avoid overheating the pasta so the salmon does not dry out.
Freezing is not recommended. The texture of the creamy cheese sauce and pasta may change after thawing.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Creamy Boursin Salmon Pasta Bake
Ingredients
- 2 (4-6 oz) Salmon Filets
- 1 tsp Lemon Pepper Seasoning
- 1 tsp Italian Seasoning
- 5.2 oz Package of Boursin Garlic and Herb Cheese
- 3 Cups Chopped Fresh Spinach
- 1 pint Halved Cherry Tomatoes
- 5-6 Garlic Cloves, minced
- 1/2 Cup Julienne Cut Sun-Dried Tomatoes spoon them straight from the jar
- 2-3 tbsp Olive Oil
- 8 oz Dry Tagliatelle Pasta or any other type of pasta you like
- 1/4 Cup Freshly Grated Parmesan plus more for serving
- Juice of 1 Lemon
- Salt to taste if needed
Instructions
- Preheat the oven to 400°F (200°C). Lightly coat a 9 x 13-inch baking dish with cooking spray.
- Place the salmon fillets at one end of the prepared dish. Sprinkle the salmon evenly with the lemon pepper and Italian seasoning.
- Place the Boursin in the center of the remaining space. Arrange the spinach around it, then add the halved cherry tomatoes, garlic and sun-dried tomatoes. Drizzle the olive oil over everything.
- Bake uncovered for approximately 20 minutes, or until the salmon flakes easily and reaches 145°F (63°C) in the thickest part.
- While the salmon bakes, cook the tagliatelle in salted water according to the package directions just until al dente. Reserve some pasta water if desired, then drain the pasta.
- Break the salmon into bite-sized flakes directly in the baking dish. Mash the softened Boursin and tomatoes, then stir everything together to create the sauce.
- Add the drained pasta, Parmesan and lemon juice. Toss until everything is evenly coated. If desired, add a small splash of reserved pasta water to loosen the sauce.
- Taste and add salt if needed. Top with additional freshly grated Parmesan and serve immediately.
Notes
Frequently Asked Questions
Can I use frozen salmon?
Yes, but thaw it completely and pat it dry before seasoning and baking. Do not place frozen fillets directly into the dish because they will release excess water and take longer to cook.
How do I know when the salmon is done?
The salmon should flake easily with a fork and reach 145°F (63°C) in the thickest part. Cooking time can vary depending on the thickness of the fillets, so an instant-read thermometer is the easiest way to check.
Do I need to remove the salmon before mixing the sauce?
No. Everything can be mixed directly in the baking dish. Break the salmon into bite-sized flakes while mashing the softened Boursin and tomatoes, then stir in the pasta.
Can I add pasta water?
Absolutely. The sauce was creamy without it, but a splash of reserved pasta water is an easy way to loosen the sauce if you prefer it thinner or creamier.
Can I use a different kind of pasta?
Yes. Any pasta that holds creamy sauce well can be used. Fettuccine, pappardelle and linguine are especially good substitutes for tagliatelle.
Do I have to halve the cherry tomatoes?
It is strongly recommended. Halved tomatoes release their juices more readily and eliminate the risk of a whole roasted tomato bursting with hot juice when pressed or bitten.
