Place your salmon fillets into the fridge uncovered for an hour (or in the morning before you leave for your day!), this will dry out the salmon and ensure super crispy skin. If you skip this step, don’t stress it will still be yum.
Season the fillets with salt on both sides.
In a cold fry pan add the cooking oil. Place the salmon skin side down into the cold fry pan.
Place the pan onto medium heat and fry for 8-10 minutes, pressing the fillets down with a spatula to stop the edges from curling up.
Once the salmon has cooked through to the thickest part of the fillet, take the pan off the heat, flip the fillets and allow the residual heat to cook the rest of the fillet for 2-4 minutes.
Meanwhile, in another pan, fry up the bacon pieces until crispy, add the butter, lemon and garlic and cook for a further minute.
Add the spoodles (sweet potato spiralised!), fry for 5 minutes or until the spoodles are just soft.
Serve out bowls of buttery bacon spoodles and top with a piece of salmon!
For lunch, we like to cut the salmon up so it’s easier to eat.
Add your fave greens! We love baby spinach.
Recipe by The Merrymaker Sisters, find more at getmerry.com