Creamy Lemon Boursin Pasta with Crispy Panko Salmon
Ingredients
- 12 ozpasta of choice
- 1 package (5.2 oz)Garlic & Fine Herbs Boursin cheese
- 2 cupheavy whipping cream
- 4Garlic, minced
- 1 tbspOlive Oil
- 1 tspSmoked Paprika
- 1 tspGarlic Powder
- 1 tspOnion Powder
- 1 tspItalian Seasoning
- 0.5 tspGround Black Pepper, or to taste
- 0.5Lemon, Zest of
- 0.5Lemon, Juice of
- 3thin lemon slices, optional
- Fresh parsley, for garnish
- 4Salmon, fillets
- 1Eggs, beaten
- 1 cupPanko Breadcrumbs
- Olive Oil Spray, optional
Instructions
- 1
1. Make the sauce. Heat olive oil in a large skillet over medium-low heat. Add the minced garlic and sauté until fragrant, about 30–60 seconds, without letting it brown.
- 2
2. Add the cream and Boursin. Pour in the heavy whipping cream and let it warm. Add the Boursin cheese, breaking it apart as it melts. Stir until the sauce is smooth and creamy.
- 3
3. Season the sauce. Add the smoked paprika, garlic powder, onion powder, Italian seasoning, and black pepper. Stir until combined.
- 4
4. Add the lemon. Stir in the zest and juice of ½ lemon. Add a few thin lemon slices if desired for a stronger lemon flavor. Let the sauce gently simmer for a few minutes.
- 5
5. Cook the pasta. Boil your pasta according to the package instructions until al dente. Drain and add it directly to the sauce. Toss until every noodle is coated in the creamy lemon Boursin sauce. If needed, add a splash of pasta water to loosen the sauce.
- 6
6. Prepare the salmon. Dip each salmon fillet into the beaten egg, then coat it generously with panko breadcrumbs.
- 7
7. Air fry the salmon. Place the salmon in a single layer in the air fryer. Lightly spray the panko with olive oil if desired. Air fry at 400°F for approximately 8–12 minutes, depending on the thickness, until the crust is golden and the salmon reaches 145°F internally. Thicker fillets may need additional time.