Ingredients

• 4 stripss bacon
• 1 , 1 pound
• 1 tablespoon olive oil
• 0.33 cups mayonnaise
• 1 teaspoon dried dill weed
• 1 teaspoon freshly grated lemon zest
• 4 slices country-style bread , toasted
• 4 slices tomato
• 2 greens leaf lettuce leaves

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat salmon with olive oil.
3. 3 Cook on the preheated grill, skin-side down, about 5 minutes; flip and cook on other side until skin easily lifts off flesh, about 5 minutes more. Flip again; continue cooking until salmon flakes easily with a fork, 2 to 3 minutes more.
4. 4 Whisk mayonnaise, dill, and lemon zest together in a small bowl; divide and spread onto 2 toasted bread slices. Top each with 1 portion salmon, 2 tomato slices, 2 bacon strips, 1 lettuce leaf, and 1 remaining toasted bread slice.

Nutrition per serving