Boursin Tomato Pasta with Salmon (Print-Friendly Version)

Boursin cheese, juicy tomatoes, and salmon bake with pasta for a comforting, 30-minute weeknight dinner.

# What You'll Need:

→ Main Components

01 - 2 skinless salmon fillets, approximately 300 g total
02 - 1 whole Boursin cheese (150 g), garlic & herb or basil & chive
03 - 300 g linguine or other pasta of choice
04 - 300 g grape tomatoes, mixed colours if available
05 - 80 g fresh baby spinach leaves
06 - 2 tablespoons capers, drained

→ Seasonings & Pantry

07 - 4 cloves garlic, finely minced
08 - 2 tablespoons extra virgin olive oil
09 - 0.5 teaspoon dried basil
10 - 0.5 teaspoon sea salt, plus more for pasta water
11 - 0.25 teaspoon freshly cracked black pepper, plus extra for garnish
12 - 0.25 teaspoon red pepper flakes, plus extra for serving

→ Finishing Touches

13 - 1 medium lemon, zest and juice
14 - 30 g Parmesan cheese, finely grated

# How to Make It:

01 - Preheat oven to 200°C. In a large, deep ovenproof pan, drizzle olive oil in the centre and place the Boursin cheese in the middle. Add salmon fillets on one side and pack spinach into the opposite side. Distribute tomatoes evenly around the pan.
02 - Top everything with minced garlic, capers, dried basil, sea salt, black pepper, and red pepper flakes. Cover with a lid and bake for 25 minutes until the salmon is just cooked and tomatoes are blistered.
03 - While the pan is baking, bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Reserve 120 ml pasta water before draining.
04 - Remove the pan from the oven. Gently break up the tomatoes, mash the Boursin cheese, and flake the salmon into large chunks using a fork. Add the drained pasta to the pan and toss everything together, incorporating the sauce and greens. Add reserved pasta water if needed to loosen the sauce.
05 - Grate lemon zest over the pasta, squeeze in juice, and add grated Parmesan. Toss to combine. Garnish with extra black pepper and red pepper flakes as desired. Serve immediately.

# Additional Tips:

01 - Chickpea or lentil-based pasta can be used for extra protein and reduced carbohydrates.
02 - For added depth, 60 ml dry white wine can be incorporated before baking; ensure alcohol evaporates during cooking.
03 - Substitute salmon with chicken breasts or Italian sausage if preferred.
04 - For reheating leftovers, add a few teaspoons of water or broth before warming to restore sauce consistency.

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