Baked Boursin Salmon Fillet (Printable)

Tender salmon topped with creamy Boursin cheese, baked to perfection with lemon and spinach for a quick yet elegant dinner.

# What You 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 (optional)

09 - 2 tbsp fresh dill or parsley, chopped

# How To Make:

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 for added brightness during baking.
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 Tips:

01 -
  • The Boursin cheese creates an incredibly creamy sauce right on the fish
  • Ready in 30 minutes but looks like you spent all day cooking
  • Perfect for dinner parties because it feels fancy without the stress
02 -
  • Overcooking salmon is the biggest mistake I see, pull it when it still has a slight translucency in the center
  • The cheese topping will brown faster than the fish cooks, so cover loosely with foil if needed
03 -
  • A splash of white wine in the bottom of the pan creates an instant sauce
  • Patting the salmon completely dry is the secret to getting that cheese to stick perfectly

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