2 tablespoons plus 1/4 cup blended oil
6 ounces very thinly sliced pancetta, brunoise or finely chopped (about 1/2 cup)
1 tablespoon sliced shallots
1 tablespoon sliced garlic
Kosher salt and freshly cracked black pepper
2 cups freshly shelled peas
1/2 cup fresh orange juice
2 tablespoons unsalted butter
2 tablespoons freshly picked dill leaves
2 tablespoons parsley leaves
8 (4-ounce) wild salmon fillets, skinned
1 cup pea shoots
Extra-virgin olive oil, for drizzling
1/2 orange, zested
Fleur de sel
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