Nutrition| Diet | Slimming | Weight Loss |Detox | PCOS diet | Food Intolerance test | Allergy test | Malta

Serve 4


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.


Nutrition Facts

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;