For the Green Sauce:

1. In a food processor, add all ingredients from cilantro through to the coriander (if using) and process until smooth, taking time to scrape the sides as needed. Taste and season with salt and pepper.

For the salmon:

1. Heat a skillet over medium-low and add the chopped bacon. Cook, stirring often until cooked through and crispy, about five to seven minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
2. Remove about half of the bacon fat and add the peas and cook until bright green, stirring occasionally, about three to five minutes. Remove the peas and set aside with the bacon.
3. Measure a piece of parchment paper that fits in the skillet and is slightly larger than the salmon fillet(s).
4. Pat the salmon fillet very well with paper towel to ensure it’s dry.
5. Heat the skillet over medium-low and drizzle the skillet with a small splash of olive oil and place the parchment paper in. Drizzle the parchment paper with a small splash of olive oil. Place the salmon fillet(s) on the parchment skin side down. Season the flesh side with salt and pepper.
6. Cook the salmon until the skin is lightly browned and crispy, moving it around to avoid any hot spots. Gently flip the salmon and cook until the flesh side is lightly browned and the salmon is cooked through to your liking. This can take about eight to ten minutes total, depending on thickness.

To assemble:

1. Dollop some of the green sauce on a plate and place the salmon, skin side up over top. Spoon the bacon and peas over top.
2. Add the arugula to the plate and drizzle with the remaining sauce. Season with salt and pepper, as needed. Enjoy!