Brush both sides of bread with 2 tablespoons oil. Place bread slices in a large nonstick skillet; toast over medium heat, turning occasionally. Remove bread from skillet; set aside.
The best BLT ever includes a flakey piece of salmon.
Servings and Ingredients
|4 (3/4-inch-thick) slices Hy-Vee Bakery Pane Toscano bread|
|3 tbsp. Gustare Vita olive oil, divided|
|3 slice(s) Hy-Vee Country Smokehouse thick-cut applewood bacon, halved crosswise|
|3 tbsp. Hy-Vee plain Greek yogurt|
|1 tbsp. fresh dill, finely chopped|
|1 tsp. green onion, finely chopped|
|¼ tsp. lemon zest|
|2 (6-oz. each) skinless salmon fillets, 1/2-to-3/4-inch-thick|
|Hy-Vee Mediterranean sea salt|
|Hy-Vee ground black pepper|
|2 leaves romaine lettuce|
|½ roma tomato, sliced|
|½ avocado, pitted, peeled, and sliced|
Things To Grab
- Large nonstick skillet
- Paper towels
- Small bowl
- Meat thermometer
Place bacon in same skillet. Cook over medium heat for 8 to 10 minutes or until desired doneness, turning occasionally. Drain on paper towels; set aside. Carefully wipe skillet clean with paper towels.
Stir together yogurt, dill, green onion, and lemon zest in a small bowl; set aside.
Pat salmon dry with paper towels. Lightly sprinkle both sides of salmon with salt and pepper. Heat remaining 1 tablespoon oil in skillet. Add salmon; cook over medium-high heat for 5 to 9 minutes or until fish flakes easily with a fork (145 degrees), turning once halfway through.
Spread yogurt mixture on a toasted bread slice. Add lettuce, salmon, tomato, avocado, and bacon. Top with remaining bread.
Amounts Per Serving
- Total Fat: 61g
- Cholesterol: 115mg
- Sodium: 660mg
- Total Carbohydrates: 31g
- Protein: 45g