Preheat the oven to 425 degrees F. Season a salmon fillet with olive oil, salt and pepper. (We prefer wild, fresh caught salmon but frozen salmon, especially from Trader Joes, can also be a great option!)

Bake the salmon for 4 to 6 minutes for each inch of thickness. Mine was done in 13 minutes, but check for flakey-ness as a sign of doneness. Each fillet will be different!

Meanwhile, cook 2 slices of bacon per sandwich until crispy. Then mix 2 T mayonnaise with 2 T pesto (homemade or store bought). Slice a loaf of french or sourdough bread into 1/2-inch thick slices and toast each slice lightly. Ciabatta or brioche rolls are also delicious.

To assemble, brush each slice of bread with the pesto aioli. Then top with salmon, 2 slices of bacon and a handful of greens (spinach, arugula, micro-greens, mixed greens or baby kale will work great). Enjoy with a side of carrot fries!

H/T to my cousin, Brittany Slaughter, for this awesome recipe!