Description
Creamy baked salmon pasta with Boursin cheese, roasted garlic, cherry tomatoes and spinach.
Ingredients
Scale
- 4 (approximately 1 lb total / 454 g) salmon fillets, skinless for best flavor absorption
- 5.2 oz (148 g) Boursin Garlic & Herb cheese, for creamy sauce
- 2 cups (300 g) cherry tomatoes, add sweetness and acidity
- 1 whole garlic bulb, top sliced off for roasting
- 3 cups (90 g) fresh spinach, for color and nutrition
- 12 oz (340 g) fettuccine, choose a sturdy pasta that absorbs sauce flavors
- 2 tbsp (30 ml) olive oil, for roasting
- Salt & pepper, to taste
- 1/2 – 1 cup (120 – 240 ml) reserved pasta water, to adjust sauce consistency
Instructions
- Step 1: Preheat Your Oven: Start by setting your oven to 400 degrees F. This preheating is key for ensuring even cooking throughout your salmon pasta bake, creating a nicely baked top layer.
- Step 2: Arrange Your Ingredients: Place cherry tomatoes, fresh spinach, and a whole garlic bulb (top sliced off) in a baking dish. Drizzle with olive oil and season with salt and pepper. This arrangement allows the veggies to roast perfectly while infusing flavor into your dish.
- Step 3: Bake Until Roasted: Bake everything for 20-25 minutes, until the garlic is soft and the salmon flakes easily. You will know it is ready when the garlic has a golden hue and the tomatoes are blistered, enhancing the overall flavor profile.
- Step 4: Cook Fettuccine Properly: While baking happens, cook your fettuccine following the package directions. Remember to set aside some of the pasta water; this will help you create a creamy sauce later on without making it too thick.
- Step 5: Mash Roasted Garlic: Once baked, squeeze the softened garlic from its bulb into the melted Boursin cheese and roasted tomatoes. Use a fork to mash it all together smoothly; this creates a rich flavor base for your sauce that is comforting.
- Step 6: Combine Everything Together: Flake the salmon into the creamy garlic-tomato mixture, stirring everything well. This ensures every bite of your salmon pasta bake is filled with that delicious garlic and tomato goodness, creating a lovely flavor harmony.
- Step 7: Toss with Pasta: Gently fold in the cooked fettuccine, adding reserved pasta water as needed until you achieve a creamy consistency. It is crucial to taste a bit and adjust seasoning with salt and pepper for the best result.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F for about 15-20 minutes or until heated through.
- Ensure even cooking by placing salmon fillets of similar size together. If the garlic bulb is still firm after 25 minutes, continue roasting for an additional 5-10 minutes to achieve that soft, golden texture. If the sauce seems too thick after mixing with pasta, gradually add reserved pasta water, about 1/4 cup at a time, until you reach your desired consistency.
- Reheat in the oven at 350 degrees F for 15-20 minutes or until heated through.
- Serve warm with a side of garlic bread or a fresh garden salad. For pairing, consider a chilled white wine, such as Chardonnay.
- You can replace the Boursin cheese with a full-fat cream cheese for a different flavor. If you prefer a vegetarian option, omit the salmon and add an extra cup of vegetables, such as zucchini or bell pepper.
- Look for fresh, skinless salmon fillets for the best flavor absorption. Freshly grated Parmesan cheese may be added for depth of flavor if desired. Use freshly squeezed lemon juice to brighten the dish.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg