Salmon, Potato, Arugula Salad with Yogurt Dressing

Ingredients

• 2 tbsps cucumber dill Greek yogurt dressingNutrition
• 4 oz salmon filletNutrition
• 4 boiled baby potatoesNutrition
• 1 dash black pepperNutrition
• 1 dash saltNutrition
• 2 cups arugulaNutrition

Directions

1. 1Boil a saucepan of water (salt water if that per preference). Add baby potatoes. Boil for 15 minutes (or until a fork can go through each).
2. 2Season salmon fillet on both sides (even if there is skin) with salt and pepper to taste. Spray a very thin layer of PAM olive oil into a frying pan (one good spritz). Cook salmon fillet on both sides 4-6 minutes per side.
3. 3Remove skin from potatoes after they have had time to cool off. Cut each in half. Flake salmon fillet with a fork to shred.
4. 4Place potatoes, arugula, salmon in bowl. Add dill dressing and toss.

Nutrition per serving

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