Boil a saucepan of water (salt water if that per preference). Add baby potatoes. Boil for 15 minutes (or until a fork can go through each).
Season salmon fillet on both sides (even if there is skin) with salt and pepper to taste. Spray a very thin layer of PAM olive oil into a frying pan (one good spritz). Cook salmon fillet on both sides 4-6 minutes per side.
Remove skin from potatoes after they have had time to cool off. Cut each in half. Flake salmon fillet with a fork to shred.
Place potatoes, arugula, salmon in bowl. Add dill dressing and toss.
There are 380 calories in 1 serving of Salmon, Potato, Arugula Salad with Yogurt Dressing.