Nutrition balance score
Good
Glycemic Index
28
Low
Glycemic Load
3
Low
Nutrition per serving
Calories432.6 kcal (22%)
Total Fat28.8 g (41%)
Carbs9.1 g (4%)
Sugars5.1 g (6%)
Protein31.4 g (63%)
Sodium275.5 mg (14%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1.25 poundssalmon fillet
skinned and cut into 4 portions
¼ teaspoonsalt
divided
¼ teaspoonground pepper
divided
2 tablespoonsolive oil
divided
1zucchini
medium, halved lengthwise and thinly sliced
½ cuponion
chopped
⅓ cupdry white wine
1 x 15 ouncecan no-salt-added diced tomatoes
2 ouncescream cheese
cut into cubes
1 teaspoonitalian seasoning
½ teaspoongarlic powder
¼ cupfresh basil
chopped
Instructions
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.
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