Boursin Pasta with Salmon and Leeks
Dive into a bowl of creamy Boursin pasta tossed with succulent salmon and sautéed leeks for a delightful dinner that warms the soul! This dish beautifully marries rich flavors and textures, making every bite a comforting experience. Perfect for a cozy night in, it’s a simple yet elegant meal that’s sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 600g of leeks (21.2 oz)
- 2 red onions
- About 100ml of water (3.38 fl oz)
🥩Meat & Seafood(1)
- 400g of salmon fillet (0.88 lbs)
🫙Pantry Staples(1)
- 400g of cooked pasta (14.1 oz)
🧂Spices & Seasonings(1)
- Salt and pepper
📦Other(1)
- 1 small boursin (150g) (5.29 oz)
Nutrition (per serving)
Calories
600
Protein
33g
Carbs
56g
Fat
28g
👨🍳 Instructions
- 1
Add leeks and onions around the boursin in a baking dish.
- 2
Place in the oven, and halfway through cooking, add salmon pieces on top.
- 3
Return to the oven for about 20 minutes.
- 4
Add cooked pasta and enjoy.
💡 Pro Tips
- ✓Cut leeks into 2-3cm thick rounds rather than lengthwise halves—this creates a larger surface area (40-50% more) for Boursin contact and allows even melting of the cheese into the vegetable layers during roasting.technique2-3cm rounds, 40-50% more surface area
- ✓Roast the leek-onion base at 375°F (190°C) for 12-15 minutes before adding salmon; this renders 70% of the moisture from the leeks (reducing mushiness) and allows the Boursin to emulsify with rendered fats rather than raw vegetable juices.timing375°F (190°C), 12-15 minutes pre-roast
- ✓Increase water to 150ml total and add it in two stages—100ml at the start and 50ml when salmon goes in—because Boursin's butter content (35-40%) needs adequate liquid for sauce formation, preventing a broken, greasy pool.ingredient150ml total (100ml + 50ml), 35-40% fat content
- ✓Add salmon skin-side up on the second half and roast for exactly 18-20 minutes at 400°F (200°C) to reach 125-130°F (52-54°C) internal temp—overcooking beyond 140°F (60°C) causes myosin proteins to contract, squeezing out moisture that dilutes the Boursin sauce.timing18-20 minutes at 400°F (200°C), 125-130°F internal
- ✓Toss hot pasta with the sauce in the baking dish for 30-45 seconds off-heat rather than on the stovetop—residual heat (350-360°F) allows the Boursin's herbal oils and fats to coat the pasta without breaking the emulsion from direct flame.technique30-45 seconds, 350-360°F residual heat
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Boursin Pasta with Salmon and Leeks
Dive into a bowl of creamy Boursin pasta tossed with succulent salmon and sautéed leeks for a delightful dinner that warms the soul! This dish beautifully marries rich flavors and textures, making every bite a comforting experience. Perfect for a cozy night in, it’s a simple yet elegant meal that’s sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 600g of leeks (21.2 oz)
- 2 red onions
- About 100ml of water (3.38 fl oz)
🥩Meat & Seafood(1)
- 400g of salmon fillet (0.88 lbs)
🫙Pantry Staples(1)
- 400g of cooked pasta (14.1 oz)
🧂Spices & Seasonings(1)
- Salt and pepper
📦Other(1)
- 1 small boursin (150g) (5.29 oz)
Nutrition (per serving)
Calories
600
Protein
33g
Carbs
56g
Fat
28g
👨🍳 Instructions
- 1
Add leeks and onions around the boursin in a baking dish.
- 2
Place in the oven, and halfway through cooking, add salmon pieces on top.
- 3
Return to the oven for about 20 minutes.
- 4
Add cooked pasta and enjoy.
💡 Pro Tips
- ✓Cut leeks into 2-3cm thick rounds rather than lengthwise halves—this creates a larger surface area (40-50% more) for Boursin contact and allows even melting of the cheese into the vegetable layers during roasting.technique2-3cm rounds, 40-50% more surface area
- ✓Roast the leek-onion base at 375°F (190°C) for 12-15 minutes before adding salmon; this renders 70% of the moisture from the leeks (reducing mushiness) and allows the Boursin to emulsify with rendered fats rather than raw vegetable juices.timing375°F (190°C), 12-15 minutes pre-roast
- ✓Increase water to 150ml total and add it in two stages—100ml at the start and 50ml when salmon goes in—because Boursin's butter content (35-40%) needs adequate liquid for sauce formation, preventing a broken, greasy pool.ingredient150ml total (100ml + 50ml), 35-40% fat content
- ✓Add salmon skin-side up on the second half and roast for exactly 18-20 minutes at 400°F (200°C) to reach 125-130°F (52-54°C) internal temp—overcooking beyond 140°F (60°C) causes myosin proteins to contract, squeezing out moisture that dilutes the Boursin sauce.timing18-20 minutes at 400°F (200°C), 125-130°F internal
- ✓Toss hot pasta with the sauce in the baking dish for 30-45 seconds off-heat rather than on the stovetop—residual heat (350-360°F) allows the Boursin's herbal oils and fats to coat the pasta without breaking the emulsion from direct flame.technique30-45 seconds, 350-360°F residual heat