Not to be dramatic, but this recipe has a symphony of flavors.

Serves 6

For the salmon:

1 lemon, sliced
2.2 lbs. (skin-on salmon filet
salt & pepper
1 tsp. garlic powder
1 tbsp. Dijon mustard
⅓ cup olive oil
2 tbsp. fresh lemon juice
2 tbsp. maple syrup
3 tbsp. chopped chives, for garnish
For the candied bacon:
3 tbsp. maple syrup
1 tbsp. coconut sugar
salt & pepper
6 slices bacon

Preheat the oven to 400°F .

Place lemon slices on the bottom of a baking dish. Place the salmon filet on top of the lemon slices and season with salt, pepper and garlic powder.

In a medium bowl, whisk together the Dijon mustard, olive oil, lemon juice, maple syrup and season with salt and pepper. Pour the sauce over the salmon.

Roast the salmon in the hot oven until cooked through and it flakes easily with a fork, roughly 20-25 minutes. Now turn the oven to broil and broil until golden, about 3 minutes.

Meanwhile, make the candied bacon. In a small bowl, whisk together the maple syrup, coconut sugar and season with salt and black pepper.

In a large skillet over a medium heat, cook the bacon until lightly golden on both sides, about 4 minutes per side. Drain off the fat from the bacon.

Place the skillet back over a medium heat and pour in the maple syrup mixture. Add the bacon back into the skillet and cook, turning the slices frequently until the liquid is almost absorbed and the bacon is glazed. This will take roughly 3-4 minutes.

Using tongs, carefully transfer the bacon to a work surface to cool completely. Once cool, crumble the bacon.

Serve the salmon filet with the maple bacon crumb and chives sprinkled over the top.