Ingredients
Scale
- 4 (6-ounce) salmon fillets, skin on or off
- 1 (5.2-ounce) package Boursin cheese (Garlic & Fine Herbs)
- 1 bunch fresh asparagus, trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt (divided)
- 1/4 teaspoon black pepper
- 1 lemon, thinly sliced
- 1 tablespoon fresh dill, chopped (for garnish)
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- Step 2: Toss the trimmed asparagus (or other preferred vegetables, such as cherry tomatoes) with the olive oil, 1/4 teaspoon of the salt, and the black pepper. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Step 3: Place the salmon fillets among the vegetables on the baking sheet. Season the salmon with the remaining 1/4 teaspoon of salt. Evenly spread the Boursin cheese over the top surface of each salmon fillet, then place one lemon slice on top of the cheese.
- Step 4: Bake for 12 to 18 minutes, depending on the thickness of the fillets, until the salmon is opaque and flakes easily with a fork (internal temperature should register 145°F / 63°C).
- Step 5: Carefully remove the baking sheet from the oven. Garnish the baked salmon with fresh chopped dill before serving immediately alongside the roasted vegetables.
Notes
- Keep leftover salmon and asparagus refrigerated in an airtight container for up to three days, knowing the cheese texture will firm up when cold.
- For best results, gently reheat the salmon loosely covered with foil in a 275°F oven until just warmed through, minimizing time in the heat to preserve moisture.
- Complement the rich, garlicky Boursin sauce by serving the dish over a bed of lemon risotto or alongside crusty artisan bread for dipping.
- If your fillets are very thick, slice the Boursin into thick medallions rather than spreading it, which helps the cheese melt slowly and stay centered while baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American