' Creamy Tomato Salmon skillet with Quinta Nova - Vino Mas

Creamy Tomato Salmon Skillet paired with Quinta Nova

  • 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 cup of sliced mushrooms
  • ½ cup chopped onion
  • ⅓ cup dry red wine (I used the Quinta Nova Red)
  • 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. 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, mushrooms and onion to the pan. Cook, stirring, until starting to soften, about 3-5 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.

Paired with Quinta Nova Red Wine from Portugal
Adapted from Eating Well 

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