Baked Salmon Pasta with Boursin
This creamy baked salmon pasta with Boursin is an easy one-pan dinner made with cherry tomatoes, a whole roasted garlic bulb, fresh spinach, and fettuccine. The garlic becomes buttery and sweet as it roasts, blending into the rich Boursin sauce. You can use fresh salmon or bake Sea Cuisine salmon straight from frozen for an even quicker, fuss-free dinner.
Ingredients
- 4 salmon fillets or about 1 lb total or Sea Cuisine salmon baked from frozen per package directions
- 1 package Boursin Garlic & Herb cheese 5.2 oz
- 2 cups cherry tomatoes
- 1 whole garlic bulb top sliced off to expose cloves
- 3 cups fresh spinach
- 12 oz fettuccine
- 2 tbsp olive oil
- Salt & pepper to taste
- ½ –1 cup reserved pasta water
Instructions
- Preheat oven to 400°F.
- Add cherry tomatoes, spinach, and the whole garlic bulb (top sliced off) to a baking dish. Drizzle with olive oil and season with salt and pepper. Place the Boursin in the center of the dish.
- Place salmon fillets on top and season well.
- Bake for 20–25 minutes, or until the salmon flakes easily and the garlic bulb is soft and golden.
- If using Sea Cuisine frozen salmon, bake according to the package directions, then flake into the dish once cooked.
- While the dish bakes, cook fettuccine according to package directions. Reserve pasta water.
- Remove the baking dish from the oven and squeeze the roasted garlic cloves out of the bulb into the melted Boursin and tomatoes. Mash together to form a creamy sauce.
- Flake the salmon into large pieces and stir into the sauce.
- Add the cooked fettuccine and enough pasta water to reach your desired creaminess.
- Serve warm.
Notes
Add crushed red pepper flakes for heat.
Swap fettuccine for linguine, spaghetti, or rigatoni.
Stir in Parmesan for extra richness.
Add a splash of pasta water when reheating to restore creaminess.