One-Pan Boursin Salmon with Roasted Tomatoes and Spinach

Close-up of baked Boursin salmon with roasted cherry tomatoes, creamy garlic and herb cheese sauce, wilted spinach, fresh basil, and lemon in a baking dish.

One-Pan Boursin Salmon with Roasted Tomatoes and Spinach

This easy Boursin Salmon is a restaurant-worthy one-pan dinner! Juicy, perfectly baked salmon is served with a rich, creamy garlic and herb Boursin sauce, roasted cherry tomatoes, sun-dried tomatoes, and tender spinach. Finished with a splash of fresh lemon juice.

Prep Time10

Cook Time15

Total Time25

Course: Salmon recipes

Cuisine: American

Keyword: baked salmon recipes, boursin salmon

Servings:

Author: Tatiana

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.

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