35-40 minutes


Approx. Total/Net Carbs for Entire Dish: 

6g / 5g


  • 3/4 - 1 lb of salmon

  • 1/4 lb of bacon

  • 1/4 lb of cherry tomatoes, halved

  • Juice and zest of 1/2 lemon

  • Handful of basil leaves

  • Salt

Tips & Substitutions

  • Got some extra basil left over? Make some pesto!

  • When buying a filet of fish you want to try and get one that is of even thickness. If one side is significantly thinner than the other it can dry out while your thicker part is still raw.


  • Bacon: Pancetta, guanciale

  • Fresh Basil: Season with dried basil instead


  1. Preheat oven to 350 F.

  2. Take your fish out of the fridge, dry it with some paper towels and add salt. Put it away for now. We’ll get back to it in a minute.

  3. In a large pan over medium-high heat or in the oven, cook the bacon until crispy.

  4. Making sure the pan is still nice and hot, add in your cherry tomatoes. The goal here is to get them a little bit browned.

  5. Add your lemon zest and continue to cook for just a minute or two.

  6. Remove the pan from the heat and mix in a few of those basil leaves.

  7. Ok now back to that fish. Add you fish to a greased roasting pan.

  8. Pour your delicious tomato-bacon concoction over the fish so it coats it evenly.

  9. Cook salmon in the oven for about 15-20 minutes (depending on thickness/ of the fish, type of roasting pan used, and your oven this could be different). Check it’s doneness in the thickest part of the fish. You want moist and flaky.

  10. Serve you fish topped with some fresh basil leaves and enjoy!