Garlic Salmon Boursin Pasta

Ingredients

• 8 oz fettuccine or your favorite pasta
• 1 lb salmon fillet, skin removed
• Salt and pepper, to taste
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 8 oz Boursin cheese
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1 cup cherry tomatoes, halved (optional)
• 1 cup spinach leaves (optional)
• 1/2 teaspoon lemon zest (optional)

Instructions

1. In a large pot, bring salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
2. While the pasta cooks, season the salmon fillet liberally with salt and pepper. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the salmon to the skillet and cook for about 4-5 minutes on each side, or until it flakes easily with a fork. Remove the salmon from the skillet and set aside.
3. In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Lower the heat and add the Boursin cheese and heavy cream to the skillet with the garlic. Stir continuously until the cheese melts and the sauce is smooth.
5. Once the sauce is creamy, add the cooked pasta to the skillet and toss to coat in the sauce. If using, add the cherry tomatoes and spinach, cooking for an additional 2 minutes.
6. Flake the cooked salmon into bite-sized pieces and gently fold it into the pasta. Cook for an additional minute to heat through.
7. Remove the skillet from heat. Garnish the Garlic Salmon Boursin Pasta with chopped parsley and extra grated Parmesan if desired. Serve immediately.

Nutrition