Baked Boursin Salmon: A Creamy Delight for Quick Dinners

Baked Boursin Salmon is a luxurious, low-carb meal that elevates any weeknight dinner with creamy herb-infused cheese and tender salmon.

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Prep Time 10

Cook Time 18

Total Time 28

Servings: 4 fillets

Course: Dinner

Cuisine: French

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salmon

4 6 oz Salmon fillets Choose fresh fillets for the best flavor and texture.
1 tbsp Olive oil Adds moisture during cooking and prevents drying out.
Salt and black pepper Essential seasonings to enhance the salmon's natural taste.

For the Boursin Topping

5.2 oz Boursin Garlic & Fine Herbs cheese Can substitute with cream cheese mixed with garlic and herbs.

For Flavor Enhancements

1 Garlic clove Minced to add depth and enhance the overall flavor profile.
½ lemon Lemon Zest and juice brighten the dish with acidity and freshness.

For Garnish and Extras

1 tbsp Fresh parsley Chopped, optional for garnish.
Cherry tomatoes or asparagus Optional, for a complete meal alongside the salmon.

Equipment

Oven
Baking Dish
parchment paper

Method

Step‑by‑Step Instructions

Preheat your oven to 400°F (200°C) and prepare a baking dish with oil or parchment paper.
Pat the salmon fillets dry, arrange them skin-side down in the baking dish, and drizzle with olive oil. Season with salt, pepper, minced garlic, and lemon zest.
Distribute the Boursin cheese evenly over the salmon fillets.
Bake the salmon for 15 to 18 minutes, until it turns opaque and flakes easily. Broil for the last 1-2 minutes for a crispy top.
Remove from the oven, drizzle with lemon juice, and garnish with parsley before serving.

Nutrition

Serving: 1filletCalories: 400kcalCarbohydrates: 2gProtein: 34gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 480mgPotassium: 800mgVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 2mg

Notes

Leftovers can be stored for up to 3 days in an airtight container. For best quality, reheat gently in the oven.

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