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Salmon Pasta With Melty Garlic Cheese Sauce

This Salmon Pasta With Melty Garlic Cheese Sauce is an easy creamy dinner made with tender baked salmon, Boursin garlic and herb cheese, spinach, cherry tomatoes, sun-dried tomatoes, tagliatelle, Parmesan, and fresh lemon. With just 5 minutes of prep, it is a cozy weeknight meal ready in about 25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Pan
  • 2 salmon fillets 4-6 oz each
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon Italian seasoning
  • 1 5.2-ounce package Boursin Garlic & Herb Cheese
  • 3 cups fresh spinach chopped
  • 1 pint cherry tomatoes halved
  • 5-6 cloves garlic minced
  • 1/2 cup julienne sun-dried tomatoes spooned directly from the jar
  • 2-3 tablespoons olive oil
  • nonstick cooking spray for the baking dish
For the Pasta and Finish
  • 8 oz dry tagliatelle or another pasta such as penne or fusilli
  • 1/4 cup Parmesan cheese freshly grated, plus extra for topping
  • 1 lemon juiced
  • salt to taste
  • reserved pasta water as needed to loosen the sauce

Equipment

  • 9×13-inch baking dish
  • Large pot
  • Colander
  • Fork

Method
 

Bake the Salmon and Vegetables
  1. Preheat the oven to 400°F (200°C). Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
  2. Place the salmon fillets on one side of the baking dish and season them with the lemon pepper seasoning and Italian seasoning.
  3. Place the Boursin Garlic & Herb Cheese in the center of the remaining space. Arrange the chopped spinach around it, then scatter in the halved cherry tomatoes, minced garlic, and sun-dried tomatoes.
  4. Drizzle the salmon, cheese, and vegetables with the olive oil.
  5. Bake uncovered for about 20 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C) at the thickest part.
Cook the Pasta
  1. While the salmon is baking, cook the tagliatelle in a large pot of salted water until al dente.
  2. Reserve a small amount of pasta water, then drain the pasta.
Finish the Pasta
  1. Flake the cooked salmon directly into the baking dish.
  2. Mash and stir the softened Boursin cheese and roasted tomatoes together with the spinach, garlic, sun-dried tomatoes, and pan juices to create a creamy sauce.
  3. Add the drained tagliatelle, 1/4 cup grated Parmesan, and fresh lemon juice to the baking dish. Toss thoroughly until the pasta and salmon are evenly coated.
  4. If the sauce is too thick, add a small splash of reserved pasta water and toss again until creamy.
  5. Taste and season with salt as needed. Finish with additional freshly grated Parmesan and serve hot.

Notes

Pat the salmon dry before seasoning so the seasonings adhere well.
Tagliatelle can be replaced with penne, fusilli, or another favorite pasta.
Reserve some pasta cooking water before draining so you can loosen the Boursin sauce if needed.
The salmon should reach an internal temperature of 145°F (63°C) at its thickest point.
Store leftovers covered in the refrigerator for up to 2 days. Reheat gently with a splash of water to help keep the sauce creamy.