Description
This 20 Minute Boursin Tomato Basil Salmon is a quick, flavorful dinner featuring tender, pan-seared salmon coated in a creamy Boursin cheese sauce with juicy cherry tomatoes and fresh basil. It’s rich, comforting, and perfect for busy weeknights when you want a restaurant-quality meal without spending hours in the kitchen.
Ingredients
- 2 tablespoons olive oil
- 3–4 salmon fillets
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
- 2 tablespoons butter
- 10 oz cherry tomatoes
- ¾ cup heavy cream
- 1 round Boursin cheese, preferably basil and chive flavor
- ½ cup fresh basil leaves
Instructions
- Pat the salmon fillets dry with paper towels. Rub them with olive oil and season with salt, black pepper, and paprika.
- Heat a large skillet over medium-high heat.
- Sear the salmon for 2–3 minutes per side, or until cooked to your preferred doneness. Transfer the fillets to a plate.
- Reduce the heat to low and add the butter to the same skillet.
- Once the butter melts, add the cherry tomatoes and cook until they begin to soften and burst, releasing their juices.
- Pour in the heavy cream and stir gently.
- Add the Boursin cheese and stir frequently until it melts into a smooth, creamy sauce.
- Stir in the fresh basil leaves and allow the sauce to simmer gently until slightly thickened.
- Return the salmon to the skillet and spoon the sauce over each fillet.
- Warm for another minute or two, ensuring the salmon is cooked through, then serve immediately.
Notes
- Serving suggestions: Serve with steamed rice, mashed potatoes, buttered pasta, or roasted potatoes to soak up the creamy tomato sauce.
- Vegetable sides: Pair with asparagus, green beans, broccoli, or a crisp green salad for a balanced meal.
- Garnishing: Add extra fresh basil and a little freshly cracked black pepper just before serving.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently in a covered skillet over low heat. Add a splash of cream or milk if the sauce becomes too thick. Avoid overheating the salmon, which can make it dry.
- Freezing: Freezing is not recommended because the cream and cheese sauce may separate, and the salmon’s texture may change.
- Meal prep: Wash the tomatoes and basil in advance, and portion the seasonings before cooking to make dinner even quicker.
- Food safety: Refrigerate leftovers within 2 hours and reheat to 165°F (74°C).