20-Minute Creamy Tomato Salmon Skillet

Ingredients

• 1 1/4 lb salmon fillet, skinned and cut into 4 portions
• 1/4 tsp salt, divided
• 1/4 tsp ground pepper, divided
• 2 tbsp olive oil, divided
• 1 medium zucchini, halved lengthwise and thinly sliced
• 1/2 cup chopped onion
• 1/3 cup dry white wine
• 1 (15 ounce) can no-salt-added diced tomatoes
• 2 oz cream cheese, cut into cubes
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 cup chopped fresh basil

Instructions

1. 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.
2. 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.