Huon Salmon with Zucchini and Creamy Tomatoes


  • 4x 120g Huon Salmon portions
  • 2-3 tbsp olive oil
  • 2 medium zucchinis, thinly sliced into rounds
  • 1 medium onion, sliced
  • 1 clove garlic, finely chopped
  • 1/3 cup dry white wine
  • 400g can pureed tomatoes
  • 100g cream cheese, cut into cubes
  • 1/4 cup fresh basil, chopped


  1. 1
    Pat salmon dry, rub all over with a little olive oil, and season with salt and pepper. Heat 1 tablespoon of the oil in a large frypan over medium-high heat. Add the salmon and cook each side until golden, about 3 to 4 minutes. Transfer to a plate.
  2. 2
    Add the remaining 1 tablespoon oil, reduce heat to medium, and zucchini, onion, and garlic to the pan. Cook, stirring until zucchini is starting to colour.
  3. 3
    Increase heat to medium-high and add the wine. Simmer for 1 minute, scraping up any golden bits stuck to the pan. Add the tomatoes and cream cheese. Bring to a simmer and cook, stirring, until the cream cheese is melted, 4 to 5 minutes. Season with salt and pepper. Return the salmon to the pan and turn to coat it with the sauce. Sprinkle basil leaves over the top and serve.