This Healthy and Creamy Boursin Salmon with Spinach is my version of a “Salmon Florentine” but instead of using white wine and heavy cream, there is Boursin cheese, cream and chicken stock used instead. This easy dish serves well a family of four easily, feel free to add rice or pasta on the side if desired.

Love this dish? You may also like my Marry Me Chicken Ravioli or my Creamy Lemon Tortellini Pasta

Why you’ll like this recipe

If you are looking for a different way to prepare salmon this recipe may be up your alley.

Creating this recipe for me was easy, I wanted something creamy and healthy and adding the addition of spinach was just perfect. I also wanted to use Boursin Cheese and adding that addition just makes this dish extra good.

Boursin Cheese Types

There are currently 8 flavors, Shallot & Chive, Black Pepper, Rosemary & Black Garlic, Basil and Chive, Garlic and fine herb, Fig & Balsamic.

What you’ll need for this recipe

• Salmon
• Spinach
• Lemon juice
• Garlic
• Onion
• garlic powder
• olive oil
• butter
• boursin cheese
• dijion mustard
• heavy cream
• vegetable / chicken stock
• pepper

Boursin Sauce for Salmon

The sauce is made with boursin cheese, heavy cream and vegetable stock. Along with other seasonings.

HOW TO MAKE BOURSIN SALMON

1. Add half the butter and oil to a heated skillet and sauté the diced onion till transparent, next add in the minced garlic and sauté till fragrant roughly one minute.
2. Remove the onion and garlic and set aside
3. Season one fresh salmon fillet with Italian seasonings salt and pepper and slice into 3 large pieces.
4. Next, add the remaining butter and oil to the pan and sauté the salmon on one side for 5 minutes, flip over and sauté for 2 minutes.
5. Simmer on medium heat for 5 minutes before removing the salmon fillets to set aside
6. Next make the sauce, by adding in the vegetable stock, heavy cream, boursin cheese, Dijon mustard and remaining seasonings to taste.
7. Mix well then add in the fresh spinach and lemon juice to simmer on medium – low heat till the spinach is wilted.
8. Add back in the cooked salmon, turn off the heat and cover with a lid to ensure the salmon is heated well before serving.

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