This post may contain affiliate links. Please read our disclosure policy.
This Boursin Salmon with Tomatoes and Spinach is an easy, restaurant-worthy dinner made in one baking dish! Juicy salmon, roasted tomatoes, and creamy garlic-herb Boursin come together in a rich, flavorful topping with tender spinach and lemon. Ready in about 25 minutes, it’s perfect for busy weeknights!
Why You’ll Love This One-Pan Boursin Salmon
- Everything cooks in one dish: the salmon, tomatoes, and Boursin all bake together, so there’s no separate sauce to make and just one dish to wash.
- A built-in creamy sauce: the Boursin melts into the roasted tomato juices and spinach, giving you a garlicky, herby sauce with almost no effort.
- Ready in about 30 minutes: quick enough for a weeknight, and fancy enough to serve to guests.
- Naturally low-carb: a protein-packed dinner that doesn’t need any pasta or breading to feel satisfying.
Ingredients You’ll Need
How to Make One-Pan Boursin Salmon
- Season the salmon with paprika, garlic powder, salt, and pepper. Place on one side of a baking dish and spray with cooking oil.
- Assemble: Add cherry tomatoes, sun-dried tomatoes, and garlic to the other side. Toss with olive oil and Italian seasoning, then place the Boursin in the center.
- Bake for 15–17 minutes, until the salmon is cooked through. Broil for 1–2 minutes if desired.
- Blanch the spinach with boiling water from a kettle, then drain well.
- Make the sauce: Stir the spinach into the roasted tomatoes and softened Boursin until creamy.
Stir the Boursin While the Dish Is Still Hot
The residual heat from the baking dish is what melts the Boursin, so work quickly once it comes out of the oven.
Recipe Variations
- Chicken Boursin Bake-Swap the salmon for thinly sliced chicken breasts, and bake until the chicken reaches 165°F, adding a few extra minutes as needed.
- Shrimp Boursin Bake-Use large peeled shrimp instead of salmon and reduce the bake time to about 8–10 minutes, until the shrimp are pink and opaque.
- Spicy Boursin Salmon-Add a pinch of red pepper flakes to the tomatoes before baking for a gentle kick of heat.
- Artichoke Boursin Salmon-Toss in a handful of chopped marinated artichoke hearts with the tomatoes for a tangy, Mediterranean-style twist.
Ways to Serve One-Pan Boursin Salmon
- Over Rice or Orzo-Spoon the creamy tomato sauce over rice or orzo to soak up every drop.
- With Crusty Bread-Perfect for mopping up the Boursin and tomato sauce from the dish.
- Alongside Roasted Asparagus-A simple roasted vegetable rounds out the plate nicely.
- With a Simple Green Salad-A lightly dressed salad adds a fresh, crisp contrast to the rich sauce.
Storage and Reheating Instructions
- Refrigerator: Store leftover salmon and sauce in an airtight container for up to 2 days.
- Reheating: Reheat gently in a 275°F oven or in a covered skillet over low heat until just warmed through, to keep the salmon from drying out.
- Freezing: It isn’t recommended, since the Boursin sauce can separate and the salmon’s texture suffers after thawing.
Frequently Asked Questions
Yes, though Garlic & Fine Herbs is what the recipe is built around. Shallot & Chive Boursin works as a nice alternative if you’d like a slightly different flavor profile.
The dish is best enjoyed fresh from the oven, but you can prep the vegetables and season the salmon a few hours ahead and keep them covered in the refrigerator. Assemble and bake just before serving.
They’re not essential, but they add a concentrated, slightly sweet tomato flavor that deepens the sauce. If you skip them, add a few extra cherry tomatoes so there’s still enough juice to blend with the Boursin.
More Baked Salmon Recipes
Give this one-pan Boursin salmon a try, and if it turns out as creamy and flavorful as ours, come back and leave a star rating below, because it helps other home cooks find this recipe too!
Pin this now to find it later
Pin It
One-Pan Boursin Salmon with Roasted Tomatoes and Spinach
Ingredients
For the Salmon
- 4 salmon fillets, about 6 oz each, skin removed
- ½ teaspoon sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper
- Cooking oil spray
For the Boursin and Vegetable Topping
- 1½ cups cherry tomatoes
- ⅓ cup oil-packed sun-dried tomatoes, drained and chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- ½ teaspoon Italian seasoning
- 1 package 5.2 oz. Boursin Garlic & Fine Herbs cheese
- 3 cups fresh baby spinach
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Preheat your oven to 400°F.
- Season the salmon: Pat the salmon fillets dry with paper towels. Season both sides with paprika, garlic powder, salt, and pepper. Arrange the fillets on one side of a large baking dish and spray lightly with cooking oil.
- Assemble the dish: Add the cherry tomatoes, sun-dried tomatoes, and minced garlic to the other side of the baking dish. Drizzle with olive oil, sprinkle with Italian seasoning, and toss gently to coat. Place the whole round of Boursin cheese in the center of the vegetables.
- Bake uncovered for 15–17 minutes, depending on the thickness of the salmon, until the tomatoes begin to burst and the salmon is almost cooked through.
- Broil (optional): For a lightly golden finish, broil for the last 1–2 minutes, watching closely to prevent burning. Make sure your baking dish is broiler-safe. The salmon should reach an internal temperature of 145°F in the thickest part.
- Blanch the spinach: While the salmon bakes, place the baby spinach in a colander and slowly pour freshly boiled water from a kettle over it until wilted. Drain well.
- Make the creamy sauce: Once the salmon is cooked, add the blanched spinach to the vegetable side of the baking dish. Break up the softened Boursin with a fork and stir it together with the roasted tomatoes, sun-dried tomatoes, and spinach until everything is coated in a creamy sauce.
- Finish and serve: Drizzle with the lemon juice and adjust the seasoning if needed. Spoon the sauce and vegetables over the salmon, garnish with fresh basil or parsley, and serve warm.
Notes
- Use thick, evenly sized salmon fillets. Center-cut fillets work especially well and cook more evenly. Start checking for doneness early if your fillets are thin.
- Broiling is optional but recommended for color. A quick 1–2 minutes under the broiler can lightly brown the salmon. Avoid broiling in glass or any dish not specifically rated for broiler use.
- Don’t mash the tomatoes. Break up the Boursin gently, leaving most of the cherry tomatoes whole for a beautiful, chunky topping.
- Serve it with: Fluffy rice, creamy mashed potatoes, roasted baby potatoes, or warm crusty bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© CHEF JAR. All rights reserved. All content and images on this website are protected by copyright and may not be reproduced without prior written permission. If you’d like to share this recipe, please link directly to this post rather than copying the content.
