Boursin-Stuffed Salmon With Creamy Idahoan Protein+ Mashed Potatoes

Cozy dinners at home just got a protein glow-up

If cozy dinners are your love language, you just found your next go-to recipe. This dish is creamy, savory, high in protein, and delivers a restaurant-style wow factor without the restaurant stress. I’m breaking down every step as if we’re cooking side-by-side in the kitchen — no guesswork, no stress, no room for mistakes.

And yes, this recipe has that slice-reveal moment we all love, plus bold but balanced flavor that feels indulgent, comforting, and elevated at the same time. Basically? Main character energy for your dinner plate.

Why This Recipe Is a Winner

People are searching for meals that:

• actually keep them full

• use real ingredients

• look fancy but are easy to make

• hit the comfort food notes without feeling heavy
  This one checks EVERY box.

We’re talking:

• golden salmon crust from the stove sear

• juicy, flaky inside from the oven finish

• creamy spinach-cheese filling (without being messy)

• mashed potatoes that bring protein AND cozy flavor

• a final butter drizzle that makes everything shine

This recipe works for families, date nights, holidays, or when you just want to treat yourself but still hit your protein goals.

Ingredient Notes (Like Your Bestie Is Telling You)

Salmon

Go for thick, skin-off fillets — easier to cut, easier to cook, easier to slice for the reveal. Look for pieces about 1 inch thick or more.

Filling

Spinach must be fully dried after sautéing so your cheese filling stays thick, creamy, and locked in. We’re not trying to make soup — just flavor!

Potatoes

The Idahoan Protein Roasted Garlic mashed potatoes is chef’s kiss here —
the garlic ties the whole flavor profile together with the salmon and filling so it tastes intentional, not thrown together.

Shortcut Tip:

If you want them extra silky, swap 2 tbsp of the package water for 2 tbsp heavy cream. Tiny tweak, big glow-up.

Step-By-Step (No Room for Mistakes)

1. Wilt, Dry & Chop the Spinach

• Heat pan on medium

• Add drizzle of oil

• Add spinach, cook 1–2 mins until wilted

• Remove and let cool 30 seconds

• Press dry with paper towels → ZERO moisture left

• Chop finely

2. Make the Filling

In a bowl, mix:

• Spinach

• Boursin cheese

• Lemon juice

• Parmesan

• Butter (optional for richness)

Texture goal: THICK and creamy. Like whipped frosting, not like ranch dressing.

3. Cut the Salmon Pocket

• Lay salmon on its SIDE

• Slide knife into the center of the fillet edge

• Cut inward, deep but not through the other side

• Open pocket with fingers

• Spoon filling in generously

4. Sear on the Stove

• Heat oil medium-high until shimmering

• Add salmon

• Cook 3 mins untouched

• Flip gently

• Cook 2–3 mins on other side
  It should now look: golden, crisp edges, firm shape

5. Finish in the Oven

• Bake at 400°F for 8–10 mins

• Done when: flakes easily + shiny + not dry

6. Make the Potatoes

• Boil water → remove from heat

• Add Idahoan Roasted Garlic Protein+ potatoes

• Stir until smooth

• Add cream only if you want extra silky texture

7. Optional Garlic Butter Drizzle

• Melt butter

• Add garlic 30 seconds

• Add cream + lemon

• Simmer 1–2 minutes

• Drizzle around salmon

Do NOT drown it. Drizzle, don’t soak.

FAQs

1. Can I use a different type of salmon?

Yes! You can use Atlantic, sockeye, or coho salmon. Just make sure the fillets are thick enough to cut a pocket for stuffing.

2. Should salmon be skin-on or skin-off?

For stuffed salmon, skin-off works best. It’s easier to cut and ensures a cleaner slice reveal for serving and videos.

3. How do I stop the filling from leaking?

The key is squeezing the spinach completely dry and using a thick cheese mixture. Don’t press the salmon while searing — let the crust form naturally.

4. What does “stove-seared, oven-finished” mean?

It means starting the salmon in a hot pan to create a golden crust, then finishing in the oven so the inside stays moist, tender, and evenly cooked.

5. How do I know when the salmon is fully cooked?

It should:

• Flake easily with a fork

• Look glossy, not dry

• Have a light pink, opaque center (not raw, not overcooked)

6. Why use Idahoan Protein+ Instant Potatoes?

They’re:

• Fast

• Creamy

• Packed with protein

• Full of roasted garlic flavor that complements salmon perfectly

• Made with real potatoes, no artificial taste

7. Can I make the potatoes creamier?

Absolutely. Swap 2 tablespoons of water for 2 tablespoons of cream when mixing for a silky, restaurant-style texture.

8. What can I serve this with besides mashed potatoes?

It also pairs great with:

• Roasted veggies

• Rice bowls

• Salad

• Crispy potatoes (if you're doing mixed textures)

9. Can I prep this ahead of time?

You can prep:

• The spinach (wilt, dry, chop)

• The filling
  But salmon is best stuffed and cooked fresh for the best texture and color.

10. Is this beginner-friendly?

YES — just follow the timings and moisture tips. This guide was written so you can’t mess it up.

Final Thoughts

This dish is the perfect example of working smarter in the kitchen, not harder. The creamy filling brings moisture and flavor to every bite, the stove sear gives you color and texture, and finishing it in the oven guarantees that juicy, flaky salmon we all want. And those Idahoan Protein+ Roasted Garlic Instant Potatoes? The ultimate shortcut that tastes like it was done on purpose — bold, creamy, comforting, and packed with protein without extra prep. Perfect for cozy dinners, holidays, or busy nights when you still want something special on the plate.

If you love recipes that look gourmet but are easy to pull off, bookmark this one. And when you remake it, tag me @homecookvibe on IG/FB — I love seeing your versions!

Print

Boursin-Stuffed Salmon With Idahoan Protein+ Mashed Potatoes

Yield 4

Author Kim Alexander

Cook modePrevent screen from turning off

Ingredients

Salmon

• 4 thick salmon fillets (skin-off, ~6 oz each)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tbsp olive oil

Spinach-Cheese Filling

• 1 cup spinach, sautéed, cooled & fully dried
• 3–4 oz soft, spreadable cheese (garlic herb or plain)
• 1 tbsp lemon juice
• 1 tbsp grated Parmesan
• 1 tbsp softened butter (optional)

Mashed Potatoes

• 1 pouch Idahoan +Protein™ Instant Potatoes (Roasted Garlic flavor)
• Water + butter (per pack instructions)
• Optional: 2 tbsp heavy cream
• Parsley for garnish (optional)

Optional Lemon-Garlic Butter Sauce

• 2 tbsp butter
• 1 garlic clove, minced
• ¼ cup heavy cream or half-and-half
• 1 tsp lemon juice

Instructions

1. Heat pan to medium, wilt spinach 1–2 minutes. Remove, and press completely dry with paper towels. Chop fine.
2. Mix dried spinach, Boursin cheese, lemon juice, Parmesan, and butter (optional). Texture should be thick & creamy.
3. Lay salmon on its side and cut a deep pocket (do not slice through). Open with fingers, and stuff generously. No need to seal if filling is thick.
4. Heat olive oil medium-high until shimmering. Add salmon, cook 3 minutes untouched, flip gently, sear 2–3 minutes on second side until golden edges form.
5. Bake at 400°F for 8–10 minutes until salmon flakes easily and looks glossy & opaque (not dry).
6. Boil water, remove from heat, stir in Idahoan Roasted Garlic Protein+ flakes until smooth. Add 2 tbsp cream for extra silk if desired.
7. Melt butter → garlic 30 seconds → cream + lemon → simmer 1–2 minutes. Drizzle around the salmon on the plate, not over top.

Nutrition Facts

Calories

489

Fat

36 g

Sat. Fat

15 g

Carbs

4 g

Fiber

1 g

Net carbs

4 g

Sugar

1 g

Protein

36 g

Sodium

887 mg

Cholesterol

157 mg

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