!/4 of Greek yogurt
2 tablespoons of dill
1 table spoons of Dijon mustard
2 tablespoons of olive oil
3/4 of a pound of fresh salmon
3 cups of potatoes cubed
2 red bell peppers chopped
1 white onion thinly sliced
8 cups of Arugula
2 Limes (if wanted)
Directions
1. Mix yogurt, mustard and dill in a small bowl.
2. Place oil in pan on medium high heat then add potatoes cook for about 12 minutes until golden brown. Remove from heat and set aside.
3. The add oil to the same pan and add the onion and bell pepper and cook for 8 minutes until vegetables are soft then add the salmon and cook for 3 more minutes. Add potatoes and heat thoroughly through.
4. Remove from heat and add yogurt mix, and stir until all is covered in sauce.
5. Put arugula on plate and place salmon mix on top, sprinkle with lime and it is ready to serve.