Salmon and Spinach with Boursin Cream Sauce
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.
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!
