This Recipe Shocked Me😮

Ingredients

• 2 pieces Salmon Fillet (skin on, about 6‑oz each, trimmed)
• 6 slices Bacon (thick‑cut, preferably low‑sodium)
• 100 g Feta Cheese (crumbled)
• 2 medium Tomatoes (regular plum tomatoes, diced (cherry tomatoes used in video for visual appeal))
• 2 tbsp Olive Oil (extra‑virgin, for drizzling)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tbsp Fresh Dill (chopped, optional)
• ½ tsp Salt (kosher or sea salt)
• ¼ tsp Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the salmon.

   Time: PT5M

   Temperature: 400°F

2. Season and Wrap Salmon

   Pat the salmon fillets dry, then sprinkle both sides with salt and pepper. Lay three bacon slices side‑by‑side, overlap slightly, and place a salmon fillet on top. Roll the bacon around the salmon, tucking the ends underneath. Secure with a toothpick if needed.

   Time: PT10M

3. Prepare Tomato‑Feta Topping

   Dice the regular tomatoes into ½‑inch cubes. In a mixing bowl, combine the tomatoes, crumbled feta, olive oil, lemon juice, chopped dill, and a pinch of salt and pepper. Toss gently.

   Time: PT5M

4. Assemble on Baking Sheet

   Line the baking sheet with parchment paper. Place the bacon‑wrapped salmon fillets seam‑side down. Spoon the tomato‑feta mixture evenly over each fillet.

   Time: PT2M

5. Bake

   Transfer the sheet to the preheated oven and bake for 12‑15 minutes, until the salmon flakes easily with a fork and the bacon is crisp.

   Time: PT15M

   Temperature: 400°F

6. Rest and Serve

   Remove the salmon from the oven, let it rest for 3‑5 minutes. Discard any toothpicks, then plate and drizzle any pan juices over the top.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

8 g

Fat

35 g

Fiber

2 g