How to Make It
Heat 1/2 teaspoon of the oil in a medium skillet over medium. Add bread, and cook until golden and toasted, about 3 minutes per side. Set aside.
Stir together cream cheese, dill, lemon zest, and 1/4 teaspoon of the salt in a small bowl until combined.
Toss together arugula, lemon juice, 1/8 teaspoon of the pepper, and remaining 1/2 teaspoon oil and 1/4 teaspoon salt in a medium bowl.
Spread cream cheese mixture over toasted naan. Top with arugula mixture, salmon, onion, and capers. Sprinkle with remaining 1/8 teaspoon black pepper; garnish with dill.