Salmon BLTs with Basil Mayo
Roasted Zucchini and Carrot Fries
Ingredients
- 6 slices center cut bacon
- 6 (4-oz) salmon fillets
- ½ tsp salt
- ½ tsp pepper
- ⅓ cup organic roasted garlic mayonnaise
- 3 Tbsp chopped fresh basil
- 2 tsp fresh lemon juice
- 6 (1.9-oz) whole wheat hamburger buns, toasted
- 6 Bibb lettuce leaves
- 6 large tomato slices
Instructions
- Cook bacon in a large nonstick skillet over medium-high heat 5 to 6 minutes or until crisp; drain, reserving 2 Tbsp drippings in skillet.
- Sprinkle fish with salt and pepper. Cook fish in hot drippings over medium-high heat 4 to 5 minutes per side or until fish flakes with a fork.
- Meanwhile, combine mayonnaise, basil, and lemon juice. Spread basil mayonnaise on cut side of buns. Serve fish on buns with lettuce, tomato, and bacon.
Side Dish Ingredients
- 1 lb zucchini
- 2 (12-oz) pkg carrot sticks
- 2 Tbsp olive oil
- ¼ cup shredded Parmesan cheese
- ½ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Cut zucchini into sticks. Combine zucchini, carrots, oil, cheese, salt, and pepper on a greased rimmed baking sheet; spread in a single layer.
- Bake 20 to 25 minutes, turning occasionally, until vegetables are browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
469
|
116
|
585
|
| Fat (g) | 23 | 6 | 29 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 33 | 4 | 37 |
| Carb (g) | 33 | 13 | 46 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 704 | 325 | 1029 |
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