Fig & Bacon Salmon (AIP, Nightshade Free, Low FODMAP)

Salmon is basically the only seafood I like. I try and get some in every week because those omega’s, right? I love my plain baked salmon, I really do, but sometimes you want to spice it up a bit. So, I decided to make some sort of “topping” for salmon and see how it turned out. I have to say, pretty good.

This dish is a mix of flavors from sweet to salty with a little bit of tang, which is what makes it so interesting. At first I wasn’t sure how the combo would work out, but I really like all the different flavors you get with this dish!


Fig & Bacon Salmon

Serves 2


4 dried figs

3 slices of bacon

Scant 1/4 cup chopped cilantro

1/2 tsp. lemon zest

Juice of 1/2 a lemon

Scant 1/4 tsp. himalayan salt

1/2 lbs. of wild salmon

Preheat oven to 350 F.

Soak the figs in hot water for 10 minutes. While the figs soak, cook your bacon.

When bacon is done cooking, lay on paper towels to absorb the extra fat. Drain your figs and thinly slice them.

Combine all ingredients except the bacon and salmon in a bowl and let marinate for 10 minutes.

While marinating, lay your salmon on a parchment lined baking sheet.

Chop or crumble the bacon and add it to the fig mixture. Spoon this mixture over the salmon and gently press the topping into the salmon.

Bake for about 15-20 minutes, depending on how well done you like your salmon.

Serve immediately.

What your salmon should look like before putting it in the oven

Would you have ever thought about adding figs or bacon to a fish dish?




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