Salmon, Potato and Arugula Salad With Dill Dressing

Serves 4.

Note: From “Dinner Made Simple” by the editors of Real Simple magazine.

• l lb. new potatoes (about 12)

• 4 (6-oz.) pieces boneless, skinless salmon

• Kosher salt and black pepper

• 5 tbsp. olive oil, divided

• 4 anchovies

• 1 small garlic clove

• 3 tbsp. fresh lemon juice

• 1/3 c. chopped fresh dill

• 1 bunch arugula


Steam potatoes until tender, 16 to 18 minutes; drain.

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

Mash anchovies and garlic into a paste. Combine with lemon juice and remaining 4 tablespoons oil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir in the dill.

Toss arugula and potatoes with half the dressing. Divide the salad among 4 plates and top with the salmon. Drizzle with remaining dressing.