This easy Boursin Salmon Sheet Pan Dinner is made with creamy garlic and herb Boursin salmon, crispy roasted potatoes, and tender asparagus all on one pan.
From the recipe collection of Tara Ippolito
This Boursin Salmon Sheet Pan Dinner was seriously SO good! The creamy garlic and herb cheese melts right over the salmon while the potatoes get perfectly roasted and the asparagus cooks until tender.
I love a good sheet pan dinner because cleanup is easy, but this one tastes way more special than your average throw-everything-on-a-pan meal. Giving the potatoes a little head start is the key to getting everything cooked perfectly at the same time.
Why You’ll Love It
- Easy cleanup: The entire dinner is made on one sheet pan.
- So much flavor: Boursin adds a creamy, garlicky, herby topping to the salmon with almost no effort.
- A complete meal: You’ve got your salmon, potatoes, and vegetable all together.
- Easy but impressive: This is simple enough for a weeknight but absolutely good enough to serve to company.
Ingredients
Heres everything you'll need to make this delicious sheet pan dinner. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Skinless Salmon Fillets -Individual salmon portions cook quickly and evenly and make serving super easy.
- Baby Potatoes - These get a head start in the oven so they have plenty of time to become golden and tender.
- Asparagus - A perfect quick-cooking vegetable to pair with salmon.
- Garlic & Fine Herbs Boursin Cheese - Melts over the salmon and gives it an incredible creamy garlic and herb flavor.
- Olive Oil - Helps the potatoes and asparagus roast beautifully.
- Salt and Pepper - Simple seasonings that bring out all the flavors.
- Garlic Powder - Adds another layer of savory garlic flavor.
- Paprika - Adds mild flavor and great color to the salmon and potatoes.
- Lemon - Fresh lemon juice brightens everything up at the end.
- Fresh Parsley - Optional, but great for adding a little freshness and color before serving.
How to Make It
- Preheat the oven to 425°F. Add the halved baby potatoes to the sheet pan and drizzle them with 1 Tbs of olive oil. Season with salt, pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder and ¼ teaspoon paprika, then toss everything together until well coated. Arrange the potatoes cut side down and roast them for about 20 minutes.
- Remove the sheet pan from the oven, push the potatoes aside and add the skinless salmon fillets and asparagus. Drizzle the asparagus with a 1 teaspoon olive oil and season with salt, pepper and ½ teaspoon of garlic powder. Season the salmon with salt, pepper, ½ teaspoon garlic powder, and ¼ teaspoon paprika.
- Spread a generous layer of Garlic & Fine Herbs Boursin cheese over the top of each salmon fillet. Place the sheet pan back into the oven and roast for another 12–15 minutes, or until the salmon is cooked to your liking, the asparagus is tender, and the potatoes are golden and fork tender. Squeeze fresh lemon juice over the salmon and vegetables. Garnish with chopped parsley, if desired, and serve warm.
Pro Tips
- Give the potatoes their head start. Don’t add everything to the sheet pan at once. The potatoes need that first 20 minutes so the salmon and asparagus don’t overcook while you’re waiting for them to become tender.
- Cut the potatoes evenly. Keeping them around the same size helps them roast at the same rate.
- Place the potatoes cut-side down. This gives them that delicious golden roasted exterior.
- Don’t skimp on the Boursin. You want a nice layer over each salmon fillet so you get some creamy cheese with every bite.
- Keep an eye on the salmon. Cooking time can vary depending on the thickness of your fillets.
- Use a large sheet pan. Giving everything some room helps the potatoes and asparagus roast instead of steam.
Variations
- Change the Boursin flavor: Garlic & Fine Herbs is fantastic here, but another savory Boursin variety would work, too.
- Swap the vegetable: Try broccoli, green beans, or Brussels sprouts. Just keep in mind that cooking times may need to be adjusted.
- Use another potato: Yukon Gold or red potatoes work well; just cut them into small, evenly sized pieces.
- Add more lemon: Add lemon slices directly to the sheet pan during the final roasting time for even more fresh citrus flavor.
- Make it spicy: Add a little cayenne or crushed red pepper flakes to the salmon seasoning.
What to Serve With This?
This really is a complete dinner all on its own, which is one of the best things about it. If you want to add something extra, serve it with a simple side salad, garlic bread or an extra vegetable.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For the best texture, reheat the salmon, potatoes, and asparagus in the oven or air fryer until just warmed through. You can also microwave individual portions, but be careful not to overheat the salmon because it can dry out.
Other Easy Sheet Pan Dinners
I love the convenience of a good sheet pan dinner on a busy weekday. I've rounded up all my Best Sheet Pan Dinners so you can find them easily in one place.
Boursin Salmon Sheet Pan Dinner Recipe
Equipment
- 9 x 13" Baking Sheet
Ingredients
- 1 Pound Baby Potatoes, cut in half
- 3 Tbs Olive Oil
- Salt and Pepper to Taste
- 4 Pieces Skinless Salmon Filets
- 1 Bunch Asparagus, ends trimmed
- 1 Package Garlic & Fine Herbs Boursin Cheese
- 1.5 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Paprika
- 1 Medium Lemon
Instructions
- Preheat the oven to 425°F.
- Add the halved baby potatoes to the sheet pan and drizzle them with 1 Tbs of olive oil. Season with salt, pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon paprika, then toss everything together until well coated. Arrange the potatoes cut side down and roast them for about 20 minutes.
- Remove the sheet pan from the oven, push the potatoes aside and add the skinless salmon fillets and asparagus.
- Drizzle the asparagus with a 1 teaspoon olive oil and season with salt, pepper and ½ teaspoon of garlic powder. Season the salmon with salt, pepper, ½ teaspoon garlic powder, and ¼ teaspoon paprika.
- Spread a generous layer of Garlic & Fine Herbs Boursin cheese over the top of each salmon fillet. Place the sheet pan back into the oven and roast for another 12–15 minutes, or until the salmon is cooked to your liking, the asparagus is tender, and the potatoes are golden and fork tender.
- Squeeze fresh lemon juice over the salmon and vegetables. Garnish with chopped parsley, if desired, and serve warm.
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