Salmon club sambos

Serves 4

6 tbsp mayonnaise 2 tsp lemon zest, grated 1 tsp capers 5 tbsp fresh dill 3 tbsp olive oil 1 tbsp lemon juice 4 x 170g skinless salmon fillets, around 1½cm thick) 8 streaky bacon rashers 1 small onion, sliced Cooking spray 8 thick-cut slices of country-style white bread 2 tomatoes, sliced 12 lettuce leaves

1. In a bowl, combine the mayonnaise with the lemon zest, capers and half of the dill. Season with black pepper and salt if needed, then cover and place in the fridge.

2. In a non-metallic dish, combine the remaining dill with the lemon juice and olive oil. Add the salmon and turn to coat. Cover and place in the fridge for at least 30 minutes and up to four hours.

3. Heat a large heavy pan over a medium-high heat and cook the streaky bacon for 3-4 minutes per side until crisp. Transfer to a plate lined with kitchen paper and set aside, reserving the fat in the pan.

4. Add the onion to the same pan over a medium-high heat and cook for 4-5 minutes until lightly golden brown. Remove from the heat.

5. Turn the grill on to a high heat. Line a baking tray with foil and spray with cooking spray.

6. Transfer the salmon to the prepared baking tray and cook under the hot grill for 3-4 minutes per side until just cooked through.

7. Toast the bread just until golden, then spread with the dill mayonnaise.

Top each of four bread slices with two rashers, some sliced tomato, some of the fried onion, one salmon fillet and some lettuce leaves. Sandwich together with the remaining slices of bread.

Per Serving: 585kcals, 37.2g fat (6.9g saturated), 22g carbs (5.1g sugars), 43.7g protein, 2.6g fibre, 0.824g sodium