Warm potato salad with salmon in a dill yogurt dressing

Ingredients:

• 1 salmon fillet weighing 350 g.
• 4 cups new potatoes, quartered
• 200g green beans, cut in half, ends removed
• 1/3 cup plain Greek yogurt
• 2 tablespoons Dijon mustard
• 2 tbsp chopped fresh dill
• Zest and juice of 1 small lemon
• 1 clove of garlic, grated
• 4 cups arugula
• 2 tbsp capers

Preparation:

1. Preheat the oven to 200°C. Place the fish on a parchment-lined baking sheet, season with salt and pepper. Bake until cooked through, about 15 minutes. Break into pieces with a fork and set aside.
2. Meanwhile, steam the potatoes in a steamer basket over 2 inches of boiling water until tender when pierced with a fork, 13 to 15 minutes. Set the potatoes aside. Add the green beans to the same steamer basket and steam until crisp-tender, about 5 minutes. Make sure there's always enough water in the bottom pot.
3. Meanwhile, in a small bowl, whisk together the yogurt, Dijon mustard, dill, lemon zest and juice, garlic, and some salt and pepper until smooth. Set aside.
4. In a large serving bowl, layer the arugula with the boiled potatoes and green beans. Top with the salmon and capers, then drizzle with the dressing.
5. Serve immediately or refrigerate for 2-3 days. If you don't plan to serve this dish right away, omit the arugula.