Boursin Tomato Pasta with Salmon

30 mins
Serves 4
https://badbatchbaking.com/boursin-tomato-pasta-with-salmon/#wprm-recipe-container-18517

Directions

  1. 1Preheat oven to 400 degrees.
  2. 2In a large, deep braising pan, add the puck of Boursin cheese.
  3. 3Drizzle the olive oil at the bottom of the pan, around the cheese.
  4. 4Add the salmon on one side and pack the spinach into the opposite side.
  5. 5Add the tomatoes all around the pan, followed by garlic, capers, and seasonings (and add the wine if using).
  6. 6Cover with the lid and place in the oven for 25 minutes.
  7. 7While the ingredients are baking, bring a large pot of water to boil and cook the pasta to al dente according to the package instructions.
  8. 8Reserve a 1/2 cup of pasta water.
  9. 9Remove the pan from the oven and use a large fork to break up some of the tomatoes (leaving some whole), mash the Boursin cheese, and flake the salmon into chunks.
  10. 10Add the drained pasta to the pan with the other ingredients.
  11. 11Toss the pasta until it’s evenly incorporated with the toppings and pan sauce.
  12. 12Grate the zest of one lemon over the top of the pasta, then squeeze in the juice.
  13. 13Add in the parmesan cheese and toss it with the pasta.
  14. 14Use a little pasta water if needed.
  15. 15Finish off with extra red pepper flakes and cracked pepper.

Ingredients

  • 2 lbs. salmon fillets, skinless
  • 5.3 oz puck Boursin cheese (basil & chives or garlic & fine herbs)
  • 12 oz dry linguine (or your favorite pasta)
  • 2 pints grape tomatoes (red tomatoes and multi-colored if possible)
  • 5 ounces fresh spinach
  • 3 cloves garlic, minced
  • 3 tablespoons capers
  • 1 tsp dried basil
  • 1 tsp red pepper flakes
  • 0.5 tsp cracked pepper
  • 0.5 tsp salt
  • 0.5 cup dry white wine, optional (pinot grigio, chardonnay or sauv blanc)
  • 0.5 cup parmesan cheese, freshly grated
  • 1 lemon, zest and juice
  • olive oil

Equipment

large, deep braising panlidovenlarge potlarge fork

Tips

  • Use high-protein pasta for fewer carbs and more protein.
  • It’s perfectly fine to skip the wine; you’ll likely need a bit of reserved pasta water at the end when you toss everything together, as the pasta will absorb the sauce.
  • To reheat, add a splash of broth or water before heating to rehydrate the pasta.
  • If you don’t like capers, just omit them.
Boursin Tomato Pasta with Salmon | Clip Recipe