Smoked Salmon B.L.T.

Smoked Salmon B.L.T. – Arugula & Lemon Aioli

Serves 4
Allergy Egg
Meal type Lunch


  • 4 slices thick cut bacon
  • 1/4 cup mayonnaise
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons fresh dill leaves (chopped)
  • 8 slices multigrain bread or roll (1/2-inch thick)
  • 6oz smoked salmon
  • 1 cup arugula (divided)
  • 2 Large tomatoes (or 3 medium tomatoes sliced)


Step 1
In a medium skillet over medium-high heat, cook the bacon until crispy, about 3 to 4 minutes on each side.
Step 2
Remove from the skillet and drain on paper towels. In a small bowl, combine the mayonnaise, lemon zest, lemon juice, and fresh dill.
Step 3
Spread the lemon aioli over 1 side of each slice of bread. Arrange the smoked salmon on 4 slices of the bread. Break the bacon in half & put on top of the smoked salmon.
Step 4
Top the bacon with 1/2 cup of arugula and arrange 2 to 3 tomato slices on top of the arugula. Cover with remaining slices of bread, lemon aioli side down. Arrange the sandwiches on a platter and serve.