Ingredients

• 2 medium tomatoes
• 1 teaspoon fresh dill
• 1 teaspoon capers
• 8 slices Bakery whole wheat bread
• ¼ cup light mayonnaise
• ½ teaspoon pepper, divided
• ½ teaspoon kosher salt
• 4 (6 oz) salmon fillets, skin removed (about 1 ½ lb)
• 12 slices reduced-sodium bacon
• 2 cups fresh baby spinach

Steps

1. Cut tomatoes into 8 slices; chop dill and capers. Toast bread. Combine dill, capers, mayonnaise, and ¼ teaspoon pepper; set aside.
2. Season salmon with salt and remaining ¼ teaspoon pepper. Wrap 3 bacon slices bacon around each fillet (wash hands).
3. Preheat large sauté pan on medium-high 2–3 minutes. Place salmon in pan; cook 4–5 minutes on each side until bacon is crisp and centers of fillets flake easily and are 145°F.
4. Spread 2 teaspoons mayonnaise mixture on 1 side of each bread slice; top with spinach and tomatoes. Add salmon and assemble sandwiches; serve.

Ingredients

• 2 red (or pink) grapefruits
• 2 tablespoons unsalted butter, divided
• 2 teaspoons granulated sugar, divided
• 2 tablespoons cinnamon sugar, divided

Steps

1. Position oven rack 6 inches from broiler; preheat broiler on HIGH. Slice each grapefruit in half crosswise. Remove cores and slice between segments. Arrange grapefruits cut-side up in shallow baking dish.
2. Press 1 ½ teaspoons butter into center of each grapefruit half where core was removed. Sprinkle each with ½ teaspoon granulate sugar and 1 ½ teaspoons cinnamon sugar.
3. Broil 4–5 minutes until sugar is bubbling and edges of grapefruits begin to brown. Serve warm.