1/2 loaf French bread or baguette, cut into 8 diagonal slices
1 cup Arugula leaves
Preheat oven to 425°F.
Place fillets, skin-side down, in a baking dish coated with nonstick cooking spray. Drizzle fillets with 2 tbsp of the oil. Season with lemon, pepper and salt to taste. Bake 10 minutes or until fish flakes easily with a fork.
Remove from oven and let cool. Flake fillets into small pieces.
In a large bowl combine salmon, onion, dill, vinegar and mayonnaise. Season with salt and pepper to taste and set aside.
Place bread slices in a single layer on a baking sheet. Brush both sides of bread with remaining oil. Bake 2 to 3 minutes per side or until golden.
Place a few arugula leaves on each bread slice, top evenly with salmon mixture and serve.