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
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.
STEP-2
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-3
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.
STEP-4
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.
STEP-5
Return the salmon to the pan and turn to coat with the sauce. Serve topped with basil.