Name: Creamy Tomato Salmon Skillet (Low Carb Dinner)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4-5 salmon fillets (thaw if frozen); ¼ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoon cooking oil (diivded); 2 cups bell peppers (diced); ½ cup red onion (diced); ⅓ cup vegetable broth; 1 can (15 ounces diced tomatoes, or fire roasted tomatoes); 2 tablespoons cream cheese (or heavy cream); 1 teaspoon italian seasoning; 1 teaspoon garlic (minced); ½ teaspoon dried basil; ¼ cup fresh basil (for garnish)

This creamy tomato salmon skillet is one of those dinners that looks fancy but takes almost no effort. It's quick, low carb, and family-friendly! Ready in less than 30 minutes. I love how the salmon gets tender and flaky while soaking up that garlicky, creamy tomato sauce.

Want to Save This Recipe?

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Yummy Bowl.

Ingredients

Salmon fillets - About 5-6 ounce fillets. I used wild-caught sockeye salmon with skin-on, it stays moist while cooking. If yours are frozen, just thaw first.
Bell peppers - Any color works, but I like the mix of red and yellow for sweetness.
Diced tomatoes - Fire roasted tomatoes give a smoky depth, but regular canned tomatoes are fine too.
Cream cheese - Just a little makes the sauce creamy without being too heavy. You can swap with heavy cream.
Fresh basil - Don't skip it! It adds a bright, fresh finish that makes the sauce pop.

📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Creamy Tomato One Pan Salmon

Prep the salmon: Pat fillets dry and season with salt and pepper.
Sear the salmon: Heat half the olive oil in a non-stick skillet over medium heat. Cook salmon skin side up for 4 minutes, flip, and cook another 2-3 minutes. Remove and set aside.
Cook the veggies: Lower the heat, add remaining oil, then sauté bell peppers and onions until soft. Add herbs. Add garlic and cook for 30 seconds.

Make the sauce: Pour in vegetable broth and let it simmer a couple minutes. Stir in diced tomatoes and cook for 5 minutes. Mix in cream cheese until melted and smooth.
Finish: Return salmon to the pan and spoon sauce over the top. Remove from heat, garnish with fresh basil, and serve.

Don't Overcook the Salmon!

It should flake easily but stay moist in the center.

Tips

Pat salmon really dry before searing so it browns instead of steaming.
If the oil splatters, cover the skillet loosely with a lid while cooking.
Fire roasted tomatoes make the sauce richer, but regular diced works fine.
Swap cream cheese with heavy cream if that's what you have.
Don't stir salmon too much once it's in the pan; let it sear and release naturally.
A squeeze of lemon juice at the end brightens up the creamy sauce.
Use a nonstick skillet if possible, It helps the salmon flip easily.
Want extra flavor? Add a pinch of red pepper flakes when sautéing the garlic.

Serving Suggestions

Cauliflower rice for a low carb option
Garlic bread for soaking up the sauce
Sauteed green beans or broccoli
A simple side salad

Storing Instructions

Leftovers taste great flaked into pasta or zucchini noodles.

To Store. Keep leftovers in an airtight container in the fridge for up to 2 days.
To Make Ahead. Cook the sauce ahead of time, then reheat and add salmon just before serving.
To Reheat. Warm gently in a skillet over low heat with a splash of broth or cream to loosen the sauce.

More Salmon Recipes

Did You Like This Recipe?

Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!

Recipe Card

Julia