Prep the salmon: Pat fillets dry and season with salt and pepper.
4-5 salmon fillets, ¼ teaspoon salt, ¼ teaspoon black 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
