Cook: 15 mins
- 4 salmon fillets (about 6 oz. each), skin removed
- salt and pepper
- 4 slices bacon (about 4 oz. total)
- 2 Tbsp. olive oil
- 4 cups loosely packed arugula
- 2 tsp. lemon juice
2.) Toss arugula with juice and 1 Tbsp. oil; season with salt and pepper. Divide among 4 plates. Remove toothpicks from salmon, leaving bacon in place. Place salmon on top of arugula. Serve immediately.
Per serving: 423 Cal., 29g Fat (5g Sat.), 134mg Chol., 0g Fiber, 39g Pro., 1g Carb, 694mg Sod.
Recipe via All You Magazine