Nutritional information:
· Calories: 366
· Protein: 30g
· Carbs: 10g | Sugars: 5g
· Fat total: 21g | Saturated Fat: 5g
Ingredients:
1 ¼ pounds (roughly 560g) 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 or 425g) can no-salt-added diced tomatoes
60g cream cheese, cut into cubes
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ cup chopped fresh basil
Method
Step 1
Pat salmon dry and sprinkle with 1/8 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large pan 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 centre, 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.
Step 3
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.