Fried potatoes with salmon

Ingredients:

• 340 g of skinless salmon fillet, cut into 1.5 cm pieces
• 3 cups frozen diced potatoes
• 1/4 cup nonfat plain Greek yogurt
• 1 tbsp Dijon mustard
• 2 tablespoons chopped fresh dill
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground black pepper
• 1 red onion, sliced ​​into half rings
• 2 chopped bell peppers
• 8 cups young arugula shoots
• Lemon wedges for garnish (optional)

Preparation:

1. In a small bowl, combine yogurt, mustard and dill.
   
   Heat 1.5 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the potatoes, season with 1/4 teaspoon each of salt and pepper, and cook until golden brown, about 12 minutes. Transfer to a bowl.
2. Heat the remaining 1/2 teaspoon of olive oil in a skillet, add the onion, bell pepper, and 1/4 teaspoon of salt. Cook until golden brown, about 8 minutes. Add the fish and cook, stirring occasionally, until cooked through, about 3 minutes. Return the potatoes to the skillet, remove from the heat, and toss with 3 tablespoons of the yogurt mixture. Season with salt and pepper.
   
   Add 1 tablespoon of water to the remaining yogurt mixture and toss in a medium bowl with the arugula. Serve the salmon and potatoes with the salad and lemon wedges, if desired.