Salmon Potato Arugula Salad with Dill Dressing

serves 2-3

recipe slightly adapted from Real Simple 

  • 1 pound fingerling potatoes (about 12)
  • 5 tablespoons olive oil
  • 2 ¬†4-ounce pieces boneless, skinless salmon
  • Kosher salt and black pepper
  • 4 anchovies
  • 1 small clove garlic
  • 3 tablespoons fresh lemon juice
  • 1/3 cup chopped fresh dill
  • 4-5 cups arugula

Boil potatoes in large saucepan for 12-15 minutes, or until tender. Drain, let cool.

Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 3 to 4 minutes per side. Break into large chunks, set aside.

Using the flat side of a chef’s knife, mash the anchovies and garlic into a paste on a cutting board. Combine with the lemon juice and the remaining 4 tablespoons of oil in a small bowl. Season with 1/4 teaspoon each salt and pepper. Stir in the dill.

Toss the arugula and potatoes with half the dressing. Divide the salad among 2-3 plates and top with the salmon. Drizzle with the remaining dressing.