Salmon Fillets with Baby Greens and Arugula Salad

0 Preheat the oven at 375°.
1 Season the salmon fillets with generous amount of coriander, salt and pepper
2 In a large pan filled with salted water, cook the red potatoes rounds. When almost done 6 to 8 minutes, slightly tender when pierced with a knife add the frozen peas. Cook for another 2 minutes. Drain and transfer to a large salad bowl. Drizzle with some olive oil and season with salt and pepper. Mix well and set aside.
3 Line a cookie sheet with aluminum foil. Spread the lime on the cookie sheet. Sit in top the salmon fillets and place a couple more slices of lime over the fillets.
4 Bake in the oven for 15 to 18 minutes. Remove from the oven and lightly drizzle olive oil over the fillets.
5 Add the thinly sliced radishes,  baby green and arugula to the potatoes. Add the vinegar and more olive oil to season and toss well.
6 Divide the salad amongst 4 dishes and place the salmon fillets over it.