Bring on the bacon! For an even leaner option, try turkey bacon in Conlan’s creation.

Ingredients

　　1/4 cup fat-free mayonnaise

　　1 teaspoon lemon zest

　　1 1/2 teaspoons lemon juice

　　Pinch of cayenne pepper

　　4 slices center-cut bacon

　　2 teaspoons olive oil

　　10 ounces salmon, cut into 4 fillets, skin removed

　　8 slices country white (or whole-wheat) bread

　　4 lettuce leaves

　　8 slices tomato

　　Combine mayonnaise, lemon zest, juice and cayenne in a bowl; set aside. Cook bacon in a nonstick skillet over medium heat until crispy, about 6 to 8 minutes; remove skillet from heat and transfer bacon to a plate lined with paper towels. Drain. Pour off all fat and wipe skillet clean; add oil. Return skillet to stove and heat to medium high; add salmon. Cook until fillets are no longer translucent in the center, 2 to 3 minutes per side. Toast bread and spread 4 slices with mayonnaise mix. Place 1 lettuce leaf, 2 slices tomato, 1 fillet and 1 piece bacon on top of each; close; cut in half; serve.

Nutrition Per Serving

　　15.6 g fat

　　3.7 g saturated

　　42.5 g carbohydrates

　　2.7 g fiber

　　24.1 g protein

　　#### Nutritional analysis provided by Self