Oven, Parchment paper, Peeler, Grater, Parchment paper, Baking dish
Preheat the oven to 400°F. Peel & cut the potatoes into large chunks.
Add the potatoes to a parchment-lined baking dish. Drizzle with olive oil. Season with salt & pepper. Stir it all together. Bake the potatoes for 10 min at 400°F.
Chop the dill.
In a small bowl, mix together the cream cheese, lemon zest, lemon juice, salt, pepper & a drizzle of olive oil. Add most of the dill, reserving a bit for garnish.
Remove the potatoes from the oven & stir. Arrange the salmon alongside the potatoes in the dish. Season the salmon with salt, pepper & olive oil. Bake the potatoes & salmon for 10 min, or until the salmon is cooked through.
Once cooked, flake the salmon into pieces.
Add the arugula, potatoes & salmon to a salad bowl. Top with dollops of lemon-cream cheese. Season with salt & pepper. Garnish with the reserved dill. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Lemon-Dill Salmon Salad" contains 493 Energy, 29 g of Fat, 21 g of Carbohydrates, 41 g of Protein, 3 g of Fiber.