20-Minute Creamy Tomato Salmon Skillet
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Sure to become a new weeknight favorite!
Ingredients
This recipe was sourced from Eating Well. For more delicious meals, browse through our forum here.
Ingredients
- 1 ¼ pounds salmon fillet, skinned and cut into 4 portions
- ¼ teaspoon salt, divided
- ¼ teaspoon ground pepper, divided
- 2 tablespoons olive oil, divided
- 1 medium zucchini, halved lengthwise and thinly sliced
- ½ cup chopped onion
- ⅓ cup dry white wine
- 1 (15 ounce) can no-salt-added diced tomatoes
- 2 ounces cream cheese, cut into cubes
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ cup chopped fresh basil
- Pat salmon dry and sprinkle with 1/8 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the salmon and cook until the underside is browned and releases easily from the pan, 3 to 4 minutes. Flip the salmon and continue to cook until opaque in the center, another 2 to 3 minutes. Transfer to a plate.
- Meanwhile, add the remaining 1 tablespoon oil, zucchini and onion to the pan. Cook, stirring, until starting to soften, about 3 minutes. Increase heat to medium-high and add wine. Cook, stirring, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 teaspoon each salt and pepper. Bring to a simmer and cook, stirring, until the cream cheese is melted, 4 to 5 minutes. Return the salmon to the pan and turn to coat with the sauce. Serve topped with basil.
Done in 20 minutes! Image Credit: Eating Well
