1kg 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 can no-salt-added diced tomatoes
75g cream cheese, cut into cubes
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ cup chopped fresh basil
Step 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.
Step 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.
Serving Size: 250g salmon & 3/4 cup vegetables
Per Serving: 366 calories; fat 21g; cholesterol 92mg; sodium 263mg; carbohydrates 10g; dietary fiber 2g; protein 30g;