Salmon BLT Stack

Serves 4


1.25 lb Salmon

8 slices bacon

2 tomatoes

1 bunch arugula

1 tbsp olive oil

Salt and pepper

Lemon Caper Vinaigrette

¼ cup olive oil

2 tbsp lemon juice

2 tsp lemon zest

1 tbsp capers

1 shallot, minced

¼ tsp salt


  1. Preheat oven to 400 degrees F.

  2. Heat oven-proof skillet over high heat. Add oil and place salmon in skillet flesh side down, skin up. Cook for 5 minutes.

  3. Flip salmon so skin side is down and place skillet in oven to continue cooking. Cook about 6 more minutes, until cooked through. *If you don’t have an oven proof skillet you can transfer salmon to a baking dish

  4. Cook bacon as desired.

  5. Layer on individual dishes: arugula, tomato, bacon, tomato, bacon, salmon.

  6. Whisk together olive oil, lemon juice, lemon zest, capers, shallot, and salt. Drizzle over salmon BLT stack.


473 cals, 12g C, 29g P, 37g F (*This meal is higher in fat than your plan so limit the fat at your snack or another meal)

Click here to download the recipe

Shadow on Concrete Wall

Beth Israel Deaconess Medical Center

330 Brookline Ave

Boston, MA 02215

Tel: 617-735-2518

  • Black Twitter Icon
  • White Facebook Icon

© 2017 by Well Powered