In a small bowl, combine 1 teaspoon coriander, 1 teaspoon lemon zest, ½ teaspoon salt, and ½ teaspoon pepper. Set aside.
In a large, oven-safe skillet, combine bacon, onion, and celery over medium heat. Cook, stirring frequently, until bacon is beginning to brown.
Add orzo and stir to combine. Stir in 1 teaspoon lemon juice and 3 cups chicken broth. Bring to a simmer and cook, stirring frequently, until orzo is tender and liquid has mostly evaporated (about 10-12 minutes).
Nestle salmon filets into orzo mixture and sprinkle the coriander seasoning mixture from step 2 over the top of each fillet. Cover and transfer to oven. Bake until salmon is just cooked through (about 20 minutes).
Use a wooden spoon to break the salmon into pieces and stir into orzo mixture. Stir in arugula until just wilted. Serve warm.
Notes
If salmon filets have skin, you can either remove it prior to cooking, or after the salmon has cooked in the oven.
I recommend a fresh lemon instead of bottled lemon juice.
You can double or triple the arugula or baby spinach if you want to add more nutrients.
The nutrition facts are an estimate, assuming 4 really hearty portions.