Tomato Cheese Stuffed Salmon

side shot of 2 stuffed salmon fillets with sun-dried tomatoes and cream cheese

5 from 1 vote

Easy, delicious, low-carb salmon recipe stuffed with sun-dried tomatoes, cream cheese, and basil mixture. Ready in less than 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American, Italian

Diet: Gluten Free

Servings:

Author: Rena

Equipment

large nonstick skillet
Chef's knife
cutting board

Ingredients

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

Instructions

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!

Notes

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.

Nutrition