Spinach Artichoke Boursin Salmon

Ingredients

• 4 salmon fillets, about 6 oz apiece (3 to 4)
• 2 tbsp olive oil
• salt and pepper
• 1 tsp paprika
• 2 tbsp butter
• 2 garlic cloves, minced
• 1 can artichoke quarters (14 oz), drained
• 3/4 cup heavy cream
• 1/2 lemon, juiced
• 5 1/4 oz garlic and herb Boursin (1 round)
• 2 cups fresh spinach

Instructions

1. 1

   Rub the salmon with the olive oil and season with salt, pepper and paprika.

2. 2

   Heat a skillet over medium-high heat and sear the salmon 2 to 3 minutes, depending on thickness, flipping to brown both sides. Remove it from the skillet.

   3 min
3. 3

   Add the butter, and when it melts, add the garlic.

4. 4

   When the garlic sizzles, add the artichokes and cook for a few minutes.

   3 min
5. 5

   Add the cream and lemon juice and simmer until thickened.

6. 6

   Stir in the Boursin until it melts into the sauce, then stir in the spinach and cook until wilted. Check and adjust the seasoning.

7. 7

   Return the salmon to the skillet and simmer gently until it is warmed through and cooked to your liking, 125°F to 145°F in the thickest part.