All Recipes

Salmon BLT

30 Mins
Potato Bread
Made With
Potato Bread


1 Pound Turkey Bacon or Bacon Alternative (such as tofu)

1 Pound Skinless Salmon Fillet

8 Slices Martin’s Potato Bread

8 Leaves Romaine Lettuce

1 Small Tomato, sliced

1/2 Cup Low-Fat Greek Yogurt

1 Teaspoon Dried Dill

1 Tablespoon Fresh Lemon Juice

1 Tablespoon Chives, chopped

Kosher Salt, to taste

Freshly Cracked Black Pepper, to taste

Serves: 4


Step 1

Working in batches, cook the bacon in a large pan over medium-low heat until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate to drain.

Step 2

While bacon is cooking, prepare yogurt dill sauce: Combine the yogurt, dill, chives and lemon juice in a small bowl; season with salt and pepper to taste. Cover and chill until ready to serve.

Step 3

Season salmon with salt and pepper, to taste. Place in the same pan you used for the bacon, using leftover bacon grease as cooking oil. If you used a leaner bacon, add 1 Tbsp. extra-virgin olive oil to the pan.

Step 4

Cook salmon until opaque, about 4-5 minutes per side. Remove from pan and allow to rest before slicing into portions for the sandwiches.

Step 5

Spread the yogurt dill sauce on 4 slices of bread and top with the lettuce. Add the salmon, tomato, and a few strips of bacon and top with another slice of bread.

Recipe adapted from: