20-Minute Creamy Tomato Salmon Skillet
Salmon fillets cook quickly and are coated with a delicious creamy sauce made with tomatoes, zucchini and Italian seasoning. This easy salmon dinner is sure to become a new weeknight favorite the whole family will love. The best news: You can get this meal on the table in 20 minutes flat.
ingredients
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1 ¼ pounds salmon fillet, skinned and cut into 4 portions
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¼ teaspoon salt, divided
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¼ teaspoon ground pepper, divided
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2 tablespoons olive oil, divided
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1 medium zucchini, halved lengthwise and thinly sliced
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½ cup chopped onion
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⅓ cup dry white wine
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1 (15 ounce) can no-salt-added diced tomatoes
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2 ounces cream cheese, cut into cubes
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1 teaspoon Italian seasoning
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½ teaspoon garlic powder
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¼ cup chopped fresh basil
Direction
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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.
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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.