Creamy Boursin Salmon Pasta

Creamy Boursin salmon pasta is your 30 minute, one-pan hero! Fresh salmon roasts with spinach, shallots and Boursin cheese, which creates an instant creamy sauce. Just stir in the pasta and dinner is ready to go!

With spinach and pasta incorporated with the salmon, it’s a full meal in one, but it would pair well with a simple green salad. This recipe is a lightened up version of my Boursin cheese pasta with added protein! If you want something similar where the pasta bakes in the same pan, try this Boursin orzo bake.

Ingredients

Here are a few notes on some of the ingredients and preferred substitutions. For amounts, please see the full recipe card below.

• Salmon – Fresh salmon fillets can be used, or previously frozen salmon that has been defrosted overnight in the refrigerator. Simply pat dry before using. Coho wild or responsibly-farmed Atlantic salmon will be the most cost-effective choices, with a nice flavor and good fat content. Choosing a medium to high fat type of salmon works best here because it’s more forgiving if baked longer, and also doesn’t have strong fish flavor that competes with the Boursin cheese. King salmon is the highest fat, but can be pricey. Sockeye salmon will be leaner and will still work for this recipe, you may just need to shorten the cooking time or watch it more closely so that it doesn’t overcook.
• Boursin cheese – Boursin Garlic and Herb cheese will work best with this recipe, but Black Pepper or Shallot and Chive can also be used. For dairy free, use their plant-based Garlic and Herb cheese. You can use this cheese in so many easy recipes like these Boursin mushrooms or Boursin mashed potatoes.
• Pasta – I used fettuccine pasta, but any kind of pasta would work here from penne to linguine or spaghetti. If you intend to freeze this for later, shorter shapes work better like penne or fusilli.

Variations

• Vegetables – For this Boursin salmon pasta recipe I used spinach and shallots for their delicate flavor that pairs well with salmon, but arugula would be a great substitute for the spinach, but I would add it in later in the cooking process so it doesn’t get overly bitter.
• Protein swap – Use boneless chicken thighs and bake them instead. Pound them with a mallet to a thinner size so they will cook faster and more evenly. You can also sear them before adding them to the pan for better
• Substitute for Boursin cheese – For a similar recipe, try this salmon and broccoli pasta which uses cream cheese instead.
• Optional additions – Parsley and lemon make a great garnish and add brightness and a touch of acidity to the creamy sauce. These can be left out if you don’t have them on hand or if you’re avoiding citrus.

Troubleshooting Tips

• Avoid overcooked salmon – The white stuff that comes out of cooked salmon is called albumin. You should have just a little bit of this, but not a lot, which can be a sign the salmon is overcooked. The fish should flake easily with a fork and should only have a slight translucency in the center.
• Sauce too thick? Add more pasta water to thin it out or heavy cream for an even creamier sauce.
• Watery pan? This can sometimes happen if you are using salmon that hasn’t been defrosted properly, or from overcooking. Check the oven temperature or shorten the cooking time. Older or lower quality salmon can also retain more water. You can also bake it another 3-5 minutes uncovered if you just happen to have excess moisture.
• Not enough sauce? Stir in just enough pasta to control how much sauce you want to coat. You can always add more, but it’s harder to take away.

Serving Suggestions

Because this salmon pasta recipe is a full meal in one, I recommend very easy sides like garlic bread, a vinaigrette-dressed salad like this kale crunch salad, or simple vegetables like these honey roasted carrots and parsnips.

Storage & Reheating

Store the creamy salmon pasta in an air-tight container in the refrigerator for up to 3 days. I don’t recommend freezing this one with fettuccine, if you plan to freeze it, I recommend using a smaller or shorter pasta like farfalle or penne. Freeze it up to 2-3 months.

To reheat – This is best reheated on the stovetop with 1-2 tablespoons of broth, pasta water, milk, or heavy cream added to it. Stir it well, over medium low heat, so the Boursin sauce can loosen and become creamy again.