Ingredients:

· 2 slices of naan bread

· 8 ounces whipped cream cheese, at room temperature

· Zest and juice of 1 small lemon

~ 2 tablespoons olive oil

· 1/4 cup fresh dill, roughly chopped, plus more fronds for garnish

· Kosher salt and freshly ground black pepper

· 1/2 pound smoked salmon, thinly sliced

· 1 Persian cucumber, very-thinly sliced

· 2 radishes, very-thinly sliced

· 5 ounces baby arugal

Directions:

Preheat oven to 450 degrees.

Meanwhile stir together the cream cheese, lemon zest, 1 tablespoon of the lemon juice, the chopped dill, a large pinch of salt and several grinds of pepper in a small mixing bowl. Set aside. 

Whisk together the remaining lemon juice, 2 tablespoons oil and a large pinch of salt and pepper in a large bowl. Add the arugula mix and toss to combine. 

Heat the naan in the oven for 4-5 minutes then quickly smear each naan bread with the cream cheese mixture. Sprinkle the smoked salmon on top making sure that each bite will have a piece of salmon. Scatter the sliced cucumbers and radishes on top of the salmon and garnish with dill.

Whisk together the remaining lemon juice, remaining 2 tablespoons oil and a large pinch of salt and pepper in a large bowl. Add the arugula mix and toss to combine.