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salmon stuffed with sun dried tomatoes

Sun-dried Tomato Stuffed Salmon

Easy, delicious, low carb salmon recipe stuffed with sun-dried tomatoes and basil
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 4
Calories 160kcal
Author Rena


  • 4 Skinless Salmon Fillets
  • Sea salt and pepper, to taste
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Olive Oil or butter
  • 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!


Nutritional facts:
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