Stem and mince dill Halve tomatoes Mince capers

Pat salmon fillets dry, and season flesh side with ¼ tsp salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Transfer salmon to a plate. While salmon cooks, prepare potatoes.

Grate potato on large hole side of box grater. Place grated potatoes in colander and rinse thoroughly. Transfer potatoes to a clean kitchen towel and wring out as much liquid as possible. Drying potatoes thoroughly are key to crispy hash browns. Transfer potatoes to a bowl and toss with garlic salt and cornstarch. In a large nonstick pan over medium heat, add 2 tablespoons olive oil. Divide potato mixture into 4 equal portions and add to the hot pan, pressing into even pieces. Cook, undisturbed, 5 minutes, or until undersides are golden brown. Flip potatoes, add 2 tsp olive oil to pan, and cook undisturbed, 5 minutes, or until undersides are brown and potatoes are tender. Transfer to a plate.

Add capers, sour cream, and 1 tsp water to a bowl until completely combined. Add vinegar and 2 tsp olive oil to a large bowl until completely combined. Add arugula, tomatoes, dill, and a pinch of salt and pepper. Toss.

Plate dish as pictured on front of card. Bon appétit!