Preheat oven to 420 degrees F (215 degrees C).
Trim the Salmon Fillet (1.5 pound), remove the skin, and remove all the pin bones with tweezers.
Season the salmon on both sides with Extra-Virgin Olive Oil (to taste), Kosher Salt (to taste), Garlic Paste (to taste), Sriracha (to taste), and 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).
Meanwhile, dress Baby Arugula (8 ounce) with 2 tablespoon dressing of your choice and serve on the side of the salmon.