Ingredients
Method
Preheat the oven
- Preheat to 400°F.
Make the creamy sauce
- In a bowl, mix together the Boursin cheese, lemon zest, lemon juice, minced garlic, and (if using) Pecorino Romano until smooth and creamy.
Prep the veggies
- Halve the cherry tomatoes and mince the red onion. Set aside.
Prep the baking dish
- Drizzle a thin layer of olive oil across the bottom of a 9×13 baking dish.
- Lay the lemon slices evenly across the bottom.
Add the salmon
- Place the salmon fillets on top of the lemon slices and season with salt and pepper.
Add tomatoes
- Scatter the cherry tomatoes all around the salmon and lightly season with salt and pepper.
Add the creamy sauce
- Spoon the Boursin mixture evenly over the tops of all four salmon fillets.
Top with onion
- Sprinkle the minced red onion over the tomatoes and lightly across the top of the salmon.
Make the tomato drizzle
- In the same bowl that held the Boursin mixture, whisk together 4–5 tablespoons of olive oil.
- Pour this mixture evenly over the tomatoes.
Bake
- Bake at 400°F for about 20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Broil
- Switch the oven to broil and broil for 2–3 minutes to brown the top and deepen the flavors.