Salmon Hash

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1/4 cup nonfat plain Greek yogurt

1 tablespoon dijon mustard

2 tablespoons chopped fresh dill

2 tablespoons extra-virgin olive oil

3 cups frozen cubed hash browns

Kosher salt and freshly ground pepper

1 red onion, thinly sliced

2 bell peppers (red and/or green), chopped

3/4 pound skinless salmon fillet, cut into 1/2-inch pieces

8 cups baby arugula

Lemon wedges, for serving (optional)

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