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Submitted by: Edie DeSpain from Logan, UT
Originally shared on the web 10/04/2018

1⁄4 c. reduced-fat mayonnaise
2 t. fresh dill, chopped
1 t. lemon zest
4 1-inch-thick salmon fillets
1⁄8 t. pepper
8 1⁄2-inch slices whole-wheat bread
4 romaine lettuce leaves
2 tomatoes, sliced
4 slices bacon, crisply cooked and halved

Stir together mayonnaise, dill and zest; set aside. Sprinkle salmon with salt and pepper; place on a lightly greased hot grill, skin-side down. Cook, covered, about 10 to 12 minutes without turning, until cooked through. Slide a thin metal spatula between salmon and skin; lift salmon and transfer to plate. Discard skin. Arrange bread slices on grill; cook until lightly toasted on both sides. Spread mayonnaise mixture on one side of 4 toasted bread slices. Top each with one lettuce leaf, 2 tomato slices, one salmon fillet, 3 slices bacon and remaining bread slice. Serves 4.

Nutrition Per Serving: 502 calories, 25g fat, 4g sat fat, 52mg cholesterol, 570mg sodium, 50g carbohydrate, 6g fiber, 5g sugars, 28g protein.