Portuguese Sardine And Potato Salad With Arugula

• 1 1/2 pounds fingerling potatoes, halved lengthwise
• 5 tablespoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt, divided
• Cooking spray
• 3 tablespoons fresh lemon juice
• 2 tablespoons minced shallots
• 1/4 teaspoon smoked paprika
• 1 large garlic clove, minced
• 8 fresh whole sardines (about 1 pound)
• 5 ounces baby arugula
• 8 lemon wedges
• Freshly ground black pepper

1. Preheat oven to 400u0b0.
2. Combine potatoes, 1 tablespoon oil, and 3/8 teaspoon salt on a baking sheet coated with cooking spray; toss well to coat. Bake at 400u0b0 for 15 minutes. Stir potatoes; bake an additional 10 minutes or until golden brown and tender. Combine 2 tablespoons oil, juice, shallots, paprika, garlic, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add hot potatoes to bowl; toss to coat.
3. Heat a large nonstick skillet over medium-high heat. Pat sardines dry with paper towels; sprinkle with remaining 3/8 teaspoon salt. Add remaining 2 tablespoons oil to pan; swirl to coat. Add sardines to pan; cook 3 minutes on each side or until crisp and done.
4. Arrange about 1 1/2 cups arugula on each of 4 plates. Remove potatoes from dressing with a slotted spoon; arrange about 3/4 cup potatoes on each serving. Drizzle remaining dressing over salads; top each with 2 sardines. Serve with lemon wedges; sprinkle with pepper.

fingerling potatoes, extravirgin olive oil, kosher salt, cooking spray, lemon juice, shallots, paprika, garlic, sardines, arugula, lemon wedges, freshly ground black pepper

Taken from www.myrecipes.com/recipe/portuguese-sardine-potato-salad (may not work)