Salmon BLT
This Recipe is from my series: Takeout Fridays But Homemade & Gluten Free
Ingredients
- 12 Oz Salmon
- Schar Baguette or your bread of choice
- 4 Slices Bacon cooked
- Sun Dried Tomatoes
- Arugula
- 1 Lemon juiced
- Olive Oil
- Garlic Salt
- Lemon Pepper Seasoning
Aioli
- 2-4 Tbsp Mayo
- 2 Tspn Lemon Juice juice of half a lemon
- 1 Clove Garlic minced
- 1 Green Onion or chives
- Salt & Pepper to taste
Instructions
- Arrange Salmon and asparagus on a sheet pan.
- Drizzle the salmon and asparagus with olive oil, lemon juice, garlic salt, & lemon pepper seasoning.
- Bake in a preheated oven 425 8-12 minutes until fish has an internal temperature 145 degrees.
- On a toasted baguette, spread aioli on both sides. Place the Asiago on the inner bottom side. Layer sun dried tomatoes, arugula, and bacon on the upper side.
- Break up the cooked salmon so it’s easier to fit on the bread. Close the sandwich & cut in half. Serve with the asparagus on the side or on the sandwich. Hope you enjoy!
Video
Notes
Before I went gluten free, I would use Cuban bread. I prefer a bread that’s crusty on the outside and soft inside.