Salmon and Spinach Skillet with Boursin Cream Sauce
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This salmon and spinach skillet with Boursin cheese is the most decadent one-pot dinner idea. It’s pan-seared salmon with frozen spinach and a creamy rich Boursin cream sauce poured over the top then simmer covered to bring it all together. This meal looks super sophisticated, but it’s really so simple and so delicious.
This salmon and spinach meal is so quick and perfect for the weeknights. It looks super complicated, but really all you do is pan-sear your salmon in a large skillet, then take it out add in your frozen spinach. You’ll cook down your spinach, and then in a separate pot, make your cream sauce. You’ll pour it over the top of the skillet and then sauté for a few minutes until bubbly. You could make a pasta or something to go with it but honestly, I thought the salmon and spinach was plenty. This is seriously one of my new favorite one pot dishes.
Equipment You’ll Need
You really don’t need a whole lot of equipment to make this one pot salmon dish. I use my favorite Staub braiser for this recipe. I just got it this past Christmas, and I feel like I use it almost every single day. You also need a flat metal spatula I felt like a guy under the same really good when removing it from the pan, and then you’ll also need a small sauce pot to make your cream sauce in.
Ingredients You’ll Need
Fresh Salmon Filets:
You’ll need about 3 pounds of fresh salmon filets. I recommend having the skin-on. This will ensure that the fish stays intact. You’ll cut them into 2-3-inch-wide filets.
Frozen Chopped Spinach:
I used two twelve-ounce bags of chopped frozen spinach.
Seasonings:
I used a combination of salt, pepper, garlic powder and onion powder.
Butter and Flour:
This will serve as the base of your cream sauce.
Heavy Cream:
You’ll need about a cup for the cream sauce.
Boursin Cheese
You’ll use a whole block of Boursin Garlic and Fine Herbs cheese.
How to Make This Salmon and Spinach with Boursin Cream Sauce
Step One:
Heat a large skillet to medium heat. Season the top of the salmon filets with salt, pepper, garlic powder and onion powder. Add them to the skillet skin side down. Cover with a lid and let the cook for several minutes.
Step two:
After about 6-8 minutes on medium heat, filets should be close to cooked. Take your flat metal spatula and carefully remove them from the pan to a plate.
Step three:
Add in a few tablespoons of butter and add frozen spinach to that same skillet. Stir and let cook, covered for about 5 to 10 minutes.
Step four:
While your spinach is cooking, in a separate saucepan, heat up 3 tablespoons of butter on medium heat. Once butter is melted, slowly mix in flour until a paste forms. Add in heavy cream and stir, then add in the Boursin cheese. Stir until cheese is fully melted and sauce is formed. Add in a dash of salt and pepper.
Step five:
Add the salmon filets back to the spinach that is still cooking on medium heat. Pour your cheese sauce all over the top then cover. Let simmer for several minutes until it’s bubbly. Serve and enjoy!
Salmon and Spinach with Boursin Cream Sauce
Equipment
- Large Skillet with a Lid
- Flat Spatula
- Small Saucepan
Ingredients
- 3 lbs Fresh Salmon Filets, Cut, Skin-On
- 24 oz Frozen Chopped Spinach
- 2 tbsp Olive Oil
- 2 tbsp Butter
Seasonings
- Salt
- Pepper
- Garlic Powder
- Onion Powder
Boursin Cream Sauce
- 3 tbsp Butter
- 2 tbsp Flour
- 3/4 cup Heavy Cream
- 1 block Boursin Garlic and Fine Herbs Cheese
- dash Salt and Pepper
Instructions
- Heat a large skillet to medium heat. Season the top of the salmon filets with salt, pepper, garlic powder and onion powder. Add them to the skillet skin side down. Cover with a lid and let the cook for several minutes.
- After about 6-8 minutes on medium heat, filets should be close to cooked. Take your flat metal spatula and carefully remove them from the pan to a plate.
- Add in a few tablespoons of butter and add frozen spinach to that same skillet. Stir and let cook, covered for about 5 to 10 minutes.
- While your spinach is cooking, in a separate saucepan, heat up 3 tablespoons of butter on medium heat. Once butter is melted, slowly mix in flour until a paste forms. Add in heavy cream and stir, then add in the Boursin cheese. Stir until cheese is fully melted and sauce is formed. Add in a dash of salt and pepper.
- Add the salmon filets back to the spinach that is still cooking on medium heat. Pour your cheese sauce all over the top then cover. Let simmer for several minutes until it's bubbly. Serve and enjoy!
Hold up…
Before you go, please let me know if you tried with salmon and spinach recipe. Did you make the Boursin cream sauce? Let me know what you thought here or in the comments below. Happy cooking!
