Creamy tomato salmon skillet sears salmon fillets, then finishes them in a garlicky tomato cream sauce right in the same pan. It looks like a restaurant dinner but is low carb, family friendly, and ready in less than 30 minutes with one skillet to wash.
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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
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Creamy Tomato Salmon Skillet FAQs
How do you know when the salmon is done?
It should flake easily with a fork and reach an internal temperature of 145F. Pull it a touch early since it keeps cooking in the hot sauce.
Can you use canned crushed tomatoes instead of tasty tomato sauce?
Yes, canned crushed or diced tomatoes work well, just simmer the sauce a few extra minutes so it thickens before adding the cream.
Recipe Card
Creamy Tomato Salmon Skillet (Low Carb Dinner)
Ingredients
Equipment
Method
- Prep the salmon: Pat fillets dry and season with salt and pepper.
- Sear the salmon: Heat half the oil in a skillet over medium heat. Cook salmon skin side up for 4 minutes, flip, and cook another 2-3 minutes. Remove and set aside.2 tablespoon cooking oil
- Cook the veggies: Lower the heat, add remaining oil, then sauté bell peppers and onions until soft. Add Italian seasoning and dried basil. Add garlic and cook for 30 seconds.2 tablespoon cooking oil, 2 cups bell peppers, ½ cup red onion, 1 teaspoon italian seasoning, 1 teaspoon garlic, ½ teaspoon dried basil
- 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. Taste for seasonings and adjust more salt + pepper as needed.⅓ cup vegetable broth, 1 can, 2 tablespoons cream cheese
- Finish: Return salmon to the skillet and spoon sauce over the top. Remove from heat, garnish with fresh basil, and serve.¼ cup fresh basil
Nutrition
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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