Warm Salmon & Crispy Potato Salad

Method

1. 1
   Heat oven to 425°F (220°C). Toss potatoes with 2 tsp oil, salt and pepper. Roast cut-side down for 25–30 minutes, until browned and tender.
2. 2
   Boil green beans for 4–5 minutes until tender-crisp. Drain well.
3. 3
   Pat salmon dry and season with salt and pepper. Heat the remaining 1 tsp oil in a skillet; cook salmon for 3–5 minutes per side, until it reaches 145°F (63°C). Break into large flakes.
4. 4
   Mix yogurt, lemon juice, dill and garlic powder. Season and thin with a little water if needed.
5. 5
   Divide arugula, onion, green beans and potatoes between plates. Add salmon and drizzle with dressing.