With Arugula Salad

• 20 ounces canned skinless, boneless pink salmon
• 1/4 cup whole-wheat panko breadcrumbs
• 2 tbsp plus 1 1/2 tsp grainy mustard, divided
• 2 tbsp light mayonnaise
• 11/2 tbsp chopped dill, divided
• 1 tbsp plus 1/2 teaspoon finely chopped shallot
• 2 tsp capers, chopped
• 2 tbsp extra-virgin olive oil, divided
• 1/4 cup 2-percent-fat Greek yogurt
• 2 tbsp lemon juice, divided
• 2 cups baby arugula
• Lemon wedges, for serving

1. Heat oven to 400u0b0. Drain salmon and flake into a bowl; stir in breadcrumbs, 2 tablespoons mustard, mayonnaise, 1 tablespoon dill, 1 tablespoon shallot and capers until well combined.
2. Form into 8 patties (1/3 cup each); let rest 5 minutes. In a large, ovensafe pan over medium-high heat, heat 1 tablespoon oil; cook patties until golden brown, 4 minutes per side. Transfer to oven and bake until hot to the touch, 10 to 12 minutes. In a bowl, combine yogurt, 1 tbsp lemon juice and remaining 1 1/2 teaspoons mustard, 1/2 tablespoon dill and 1/2 teaspoon shallot; season with salt and black pepper.
3. Toss arugula with remaining 1 tablespoon oil and 1 tablespoon lemon juice, and salt and pepper. Serve salmon cakes with yogurt sauce, arugula salad and lemon wedges.

skinless, wholewheat panko breadcrumbs, grainy mustard, light mayonnaise, dill, shallot, capers, extravirgin olive oil, lemon juice, baby arugula, lemon wedges

Taken from www.epicurious.com/recipes/food/views/salmon-cakes-with-arugula-salad-51240450 (may not work)