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Boursin Salmon Pasta (20 Minutes, One Pan) 🐟
A whole tub of garlic-and-herb Boursin melts down into the silkiest sauce, the salmon roasts right alongside it, and about twenty minutes later you have something that tastes like you stood over the stove for an hour. You did not, and that is exactly why I keep coming back to it. One pan, barely any chopping, and a sauce so creamy nobody believes how simple it was. Gabriella and Anthony clean their plates every single time, and honestly, so do I.
Ingredients
- 1 lb wild caught salmon filets skin removed
- 1 tbsp olive oil
- 1 5.3 oz Boursin cheese
- 2 handfuls spinach
- 1 8 oz container cherry tomatoes
- 2 tbsp basil pesto
- 2 tbsp sun-dried tomatoes with 2 tbsp oil
- 2 tbsp butter
- 1 tbsp Kinder’s buttery garlic seasoning OR 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried basil, 1 tsp salt & pepper
- 1/2 lb pasta of your choice
Instructions
- Preheat oven to 425 degrees. Boil a pot of salted pasta water.
- In an oven safe baking dish, drizzle olive oil. Add Boursin cheese, salmon filets, spinach, cherry tomatoes, basil pesto, sun dried tomatoes with oil, butter, and seasoning.
- Bake at 425 degrees for 20 minutes. While baking, cook pasta of your choice until al dente.
- Once done baking, mix everything together, breaking up the salmon into bite size pieces. Add cooked pasta and mix again. Enjoy!
Nutrition
Tips for Making This Recipe
Buy good salmon. Wild-caught if you can swing it — it holds together better when you flake it through the pasta. Reserve your pasta water before draining; a splash at a time is what loosens the Boursin into a glossy sauce that coats every noodle. Boursin swaps: Garlic & Fine Herbs is my go-to, but Shallot & Chive is lovely too. Want it greener? Wilt a couple handfuls of spinach in right at the end.
Frequently Asked Questions
What is Boursin pasta?
It’s a pasta where a tub of Boursin — a soft French garlic-and-herb cheese — melts into a quick cream sauce. Add roasted salmon and you get this dish: rich, garlicky, and on the table fast.
What pasta works best?
Short shapes that catch the sauce — rigatoni, penne, or shells. But honestly, use what’s in the pantry.
Can I make it ahead?
It’s best fresh, but you can roast the salmon and prep everything earlier in the day, then toss it together right before dinner so the sauce stays creamy.
Is it spicy?
Not at all — it’s mild and creamy. Add a pinch of red pepper flakes if you like a little warmth.
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