Preheat oven to 420 degrees F (215 degrees C).
Salmon Fillets (1.5 lb)
, remove the skin, and remove all the pin bones with tweezers.
Season the salmon on both sides with
Extra-Virgin Olive Oil (as needed)
Kosher Salt (to taste)
Garlic Paste (to taste)
Sriracha (to taste)
Lemon Juice (to taste)
. Place it on a wire rack.
Cut up the un-seasoned skin; put the rack into the preheated oven.
Cook until salmon is done to your liking (I prefer to cook mine to med-well- the carry-over heat will cook it to a perfect, juicy doneness).
Baby Arugula (11 1/3 cups)
with 2 tablespoon dressing of your choice and serve on the side of the salmon.