Season the salmon with salt and pepper. Heat the canola oil in a 12-inch skillet over medium-high heat until hot. Add the salmon skin-side down and cook without moving until skin is crisp, 2-3 minutes. Carefully remove salmon with a thin metal fish spatula and set on a large plate skin-side-up.

In the same skillet, bring 2 cups of chicken stock to an active boil, add quinoa and cook for 10-11 minutes or until quinoa has softened.

Lower the heat to medium-low, stir in the arugula, scallion, feta and place the salmon back on top, skin-side up, cover and cook until the salmon is barely cooked through, 2 to 3 minutes longer. Portion out the quinoa and salmon and drizzle with fresh lemon juice and extra-virgin olive oil. Serve immediately.