Wild Salmon & Boursin French Rounds

• 1 French baguette, sliced into rounds
• 1 tsp kosher salt
• 1 tsp ground pepper
• ¼ c olive oil, divided
• 1 lb wild salmon
• ¼ c coarse ground Dijon mustard
• 1 5.3 oz package Shallot and Chive Boursin Cheese
• 2 tbsp fresh dill
• 2 tsp lemon zest (from 1 lemon)

Preheat oven to broil with a rack 6-inches from heat. Line rimmed baking pan with aluminum foil. Place salmon, skin-side down on prepared pan and drizzle with 2 tablespoons olive oil. Spread mustard evenly over salmon. Broil until salmon is cooked to desired degree, about 6 minutes for medium. Meanwhile, arrange baguette slices on a separate rimmed baking pan and drizzle with remaining two tablespoons oil and sprinkle with salt and pepper. Broil until lightly toasted, about 1 minute.

Spread Boursin on toasted bread and top with flaked pieces of salmon, about 2 tablespoons each. Sprinkle dill and lemon zest over salmon and serve immediately.