Cut salmon fillets into four equal portions; rub each with oil and season with salt and pepper. Heat a large skillet or cast-iron pan. When hot, put in salmon, skin side up. Heat for three minutes. Using a metal fish spatula, flip each fillet and cook for two more minutes or until skin is crisped. Remove from pan and reserve oil.
In a mixing bowl, combine asparagus tips, peas, and Italian parsley. Toss with remaining oil in fish pan. Season with salt and pepper.
Stir cornstarch into fish stock. Combine this mixture with green juice. Heat liquid, quickly bringing it to a boil (the longer you cook this, the more the color will fade); you just want to thicken the sauce slightly.
To serve, drizzle green sauce on four plates. Top each with a salmon fillet. Arrange equal parts of the green vegetable mixture on each fillet. Garnish with micro wasabi arugula and serve.