Creamy Boursin Salmon Pasta Bake
This easy salmon pasta combines tender salmon, Boursin cheese, spinach and two kinds of tomatoes in a rich, creamy sauce. It takes about five minutes to assemble before the oven does most of the work.
Servings 4
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
Notes
● Slice the cherry tomatoes in half before baking. Whole roasted tomatoes can burst and release dangerously hot juice when pressed or bitten.
● Salmon fillets vary in thickness. Begin checking smaller fillets before the 20-minute mark and rely on internal temperature rather than time alone.
● The sauce was creamy without pasta water, but you can add a splash if you prefer a looser consistency.
● Store leftovers in an airtight container in the refrigerator for up to 3 days.
● Reheat gently with a splash of water, milk or broth to loosen the sauce.
● Freezing is not recommended because the sauce and pasta may change texture.
Nutrition Information
Estimated per serving: 665 calories | 54 g carbohydrates | 30 g protein | 36 g fat
*Nutrition information is an estimate only and will vary depending on the brands, exact amounts and portion sizes used.