Baked Boursin Salmon Fillet (Printable Version)

Creamy salmon fillet topped with herbed Boursin cheese, finished with lemon slices and baby spinach. An elegant yet effortless main.

# What You'll Need:

→ Seafood

01 - 4 salmon fillets (about 6 oz each), skinless or skin-on

→ Cheese

02 - 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese

→ Vegetables

03 - 1 lemon, thinly sliced
04 - 1 small shallot, finely chopped
05 - 2 cups baby spinach, roughly chopped

→ Pantry

06 - 2 tbsp olive oil
07 - 1 tsp Dijon mustard
08 - Salt and freshly ground black pepper, to taste

→ Fresh Herbs

09 - 2 tbsp fresh dill or parsley, chopped

# Step-by-Step:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat the salmon fillets dry with paper towels. Arrange them on the prepared baking sheet, skin side down.
03 - In a small bowl, mix Boursin cheese, chopped shallot, and Dijon mustard until creamy and well combined.
04 - Season the salmon with salt and pepper, then spread the Boursin mixture evenly on top of each fillet.
05 - Scatter chopped spinach around the salmon on the baking sheet. Drizzle olive oil over the spinach and salmon.
06 - Top each fillet with a couple of lemon slices.
07 - Bake for 15–20 minutes, or until the salmon flakes easily with a fork and the cheese topping is lightly golden.
08 - Garnish with fresh dill or parsley before serving.

# Expert Advice:

01 -
  • The Boursin creates an instant sauce that keeps the salmon incredibly moist
  • Ready in 30 minutes but looks like it came from a fancy bistro
  • The lemon cuts through the richness perfectly
02 -
  • Overcooking is the biggest mistake with this recipe. Check at 15 minutes since the fish continues cooking after leaving the oven.
  • Room temperature Boursin mixes much more easily with the shallot and mustard.
  • The spinach shrinks dramatically, so dont be afraid to pile it on generously.
03 -
  • A splash of white wine in the baking dish creates an instant pan sauce
  • Parchment paper means practically no cleanup

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