arugula salad with salmon and dill dressing

Dill Dressing:

Add siggi’s, olive oil, juice of the lemon and salt to a blender on low speed.

Once emulsified, turn to lowest speed and add dill until combined.

Transfer to a jar to use immediately or store in the refrigerator for later.

Arugula Salad:

Cook salmon until the internal temperature reaches 145 degrees. About 8 minutes at 400 F in an air fryer.

Add everything to a bowl, mix to combine with a teaspoon of dressing and top the salmon with about ½ a teaspoon of the dressing as well.