Ingredients:

  • 4 (6-oz) center-cut salmon fillets, skin-on
  • 1 wheel (5.2 oz) Garlic & Fine Herbs Boursin cheese
  • 1 tbsp extra virgin olive oil
  • 1 large lemon, half sliced into rounds and half zested/juiced
  • 2 cloves garlic, thinly slivered
  • 1 tsp smoked paprika
  • 2 cups cherry tomatoes
  • 3 cups baby spinach

Instructions:

  1. Preheat your oven to 400°F (200°C). Prepare a large rimmed baking sheet or a 9x13 oven-safe glass dish.
  2. In a small mixing bowl, combine the Boursin cheese with the lemon zest and a splash of lemon juice. Mash with a fork until it reaches a spreadable, frosting-like consistency.
  3. Arrange the lemon slices on the baking sheet and place one salmon fillet on top of each slice. Pat the salmon dry with paper towels.
  4. Smear the Boursin mixture generously over the top of each fillet, ensuring the thinner tail sections are well-covered to insulate them from the heat.
  5. Scatter the cherry tomatoes and slivered garlic around the fish. Drizzle the vegetables with olive oil and sprinkle the smoked paprika over the entire tray.
  6. Bake for 12 minutes, or until the salmon reaches an internal temperature of 125-135°F (52-57°C) for medium-rare to medium, and the tomatoes have started to burst.
  7. Remove from the oven and immediately toss the baby spinach into the hot pan drippings and burst tomatoes until wilted. Serve immediately.