MAKE THE PARSLEY PESTO: Combing the parsley, garlic and pumpkin seed in a food processor. Pulse to combine the ingredients. Add the lemon juice, salt and pepper to taste, and pulse again. Set the food processor aside.
PREPARE THE SALMON: Combine the canola oil, soy sauce and orange juice in a large bowl.
Rinse and pat dry the salmon. Add the salmon to the bowl with the marinade. Gently turn the salmon over so that both sides are coated. Let the salmon soak in the marinade briefly as the pan heats.
Coat a nonstick skillet with oil spray, and heat on medium high. When the pan is hot, add the salmon skin side down.
Cook the salmon for 4 to 5 minutes skin side down. Use a spatula to turn the salmon over, and cook for another 2 minutes skin side up.
Turn the salmon back to skin side down after 2 minutes. At this point it may be done, or need another couple of minutes to finish cooking. Don’t overcook the salmon, some of the flesh should still be dark orange for moist fish. When ready, remove the salmon to a platter.
COOK THE PEAS as the salmon cooks. I typically use frozen peas this time of year. Bring the water to a boil, then reduce to simmer for 5 to 10 minutes. Drain the peas so they are ready to serve.
Portion the salmon into 3 to 4 oz portions and plate. Top with a bit of the parsley pesto, and plate a side of peas. Pass extra pesto at the table and enjoy!