Sun-dried Tomato Stuffed Salmon
Easy, delicious, low carb salmon recipe stuffed with sun-dried tomatoes and basil
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 4 Skinless Salmon Fillets
- Sea salt and pepper, to taste
- 2 Tbsp Lemon Juice
- 2 Tbsp Olive Oil or butter
- ⅓ Cup Cream Cheese Fat-free or light
- ¼ Cup Chopped sun-dried tomatoes
- ¼ Cup Basil Leaves chopped
- 2 Tbsp Finely grated parmesan cheese
- 1 Tsp Garlic Powder
- a few thin slices of lemon
First start preparing the salmon fillets, by seasoning them with salt and pepper on both sides.
Next, cut them on halfway through the sides to create a pocket for the filling. Be careful not to cut all the way through.
In a mixing bowl, add cream cheese, sun-dried tomatoes, basil, parmesan, and garlic powder.
Gently stuff the salmon with the cheese mixture.
Add olive oil (melt butter if using butter) in a non-stick skillet over medium heat. Add salmon and cook for about 4-5 minutes on each side, or until golden brown and flaky.
Drizzle with lemon juice and add more lemon slices to the pan if desired. Serve hot and enjoy!
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Calories: 160kcal | Carbohydrates: 6g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 119mg | Potassium: 271mg | Fiber: 1g | Sugar: 3g | Vitamin A: 415IU | Vitamin C: 5.9mg | Calcium: 58mg | Iron: 0.7mg