4 Serves
32 Mins
Preheat your oven to 180°C.
Pat the salmon fillets dry with paper towels to ensure the bacon adheres properly.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
23 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
241 mg / 1,250 mgPotassium
370 mg / 4,700 mgSodium
461 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
9 g / 20 gCholesterol
73 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Carefully wrap each salmon fillet with a slice of bacon, securing the ends if necessary.
Place the bacon-wrapped fillets onto a roasting tray and lightly drizzle them with olive oil.
Bake the salmon in the preheated oven for 15 to 20 minutes, or until the fish flakes easily with a fork and the bacon is crisp.
Remove from the oven and serve immediately, garnished with fresh chopped tarragon and lemon wedges.
25
g95
g20
g
Yemeni
