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Boursin-Dill Salmon Pasta Skillet

Creamy one-skillet salmon pasta with Boursin, dill, burst cherry tomatoes, and spinach for a crowd.
Print Recipe
Total Time 40 minutes
Course Main Course
Servings 8 to 10

Ingredients
  

  • 3 to 4 lbs salmon skin removed and cut into large chunks
  • 2 packages Boursin Garlic & Fine Herbs, or Basil & Chive 5 oz each
  • 1½ lbs penne or rigatoni
  • 3 cloves garlic minced
  • 2 cups cherry tomatoes halved
  • 3 cups fresh spinach
  • 1 teaspoon salt plus more for pasta water
  • ½ teaspoon black pepper
  • 1 teaspoon dried dill optional but lovely
  • 2 tablespoons olive oil
  • Fresh parsley or lemon wedges for serving

Instructions
 

  • Bring a large pot of well-salted water to a boil. Cook pasta until just al dente. Before draining, reserve ½ cup of pasta water. Set aside.
  • Preheat oven to 400°F.
  • In a large oven-safe skillet, heat olive oil over medium heat. Add garlic and sauté for about 30 seconds.
  • Add salmon chunks in a single layer. Season with salt, pepper, and dill. Scatter tomatoes around the salmon.
  • Bake for 12 to 15 minutes, until salmon flakes easily.
  • Remove skillet from oven. Gently flake the salmon into large pieces.
  • Add the cooked pasta, spinach, both packages of Boursin, and a splash of reserved pasta water. Toss gently until everything melts together into a creamy sauce. Add more pasta water as needed.
  • Top with fresh parsley and a squeeze of lemon. Serve straight from the skillet.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk or water. Freezing isn't recommended.