Portuguese Sardine and Potato Salad with Arugula

Ingredients

• 5 ounces baby arugula 
• 4 servings pepper black freshly ground
• 1.5 pounds fingerling potatoes halved lengthwise
• 1 large garlic clove minced
• 1 teaspoon kosher salt divided
• 3 tablespoons juice of lemon fresh
• 8  lemon wedges 
• 5 tablespoons olive oil extra-virgin divided
• 1 pound sardines fresh whole
• 2 tablespoons shallots minced
• 0.3 teaspoon paprika smoked

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• whisk
• slotted spoon

Directions

1. Preheat oven to 40
2. Combine potatoes, 1 tablespoon oil, and 3/8 teaspoon salt on a baking sheet coated with cooking spray; toss well to coat.
3. Bake at 400 for 15 minutes. Stir potatoes; bake an additional 10 minutes or until golden brown and tender.
4. Combine 2 tablespoons oil, juice, shallots, paprika, garlic, and 1/4 teaspoon salt in a large bowl, stirring with a whisk.
5. Add hot potatoes to bowl; toss to coat.
6. Heat a large nonstick skillet over medium-high heat. Pat sardines dry with paper towels; sprinkle with remaining 3/8 teaspoon salt.
7. Add remaining 2 tablespoons oil to pan; swirl to coat.
8. Add sardines to pan; cook 3 minutes on each side or until crisp and done.
9. Arrange about 1 1/2 cups arugula on each of 4 plates.
10. Remove potatoes from dressing with a slotted spoon; arrange about 3/4 cup potatoes on each serving.
11. Drizzle remaining dressing over salads; top each with 2 sardines.
12. Serve with lemon wedges; sprinkle with pepper.