Spring is the time to start watching for wild salmon in the market. Though it can be pricey, you often can find sales on the brightly colored fillets or steaks from the Pacific Northwest. When you spot a sale, try using them in this recipe. It’s simple, and the flavors of the bacon, sugar snap peas and mint make a perfect foil for the rich fish.The recipe is adapted from a favorite book from last year, Olives & Oranges by Sara Jenkins and Mindy Fox (Houghton Mifflin, $35).Roasted or sauteed baby fingerling potatoes are a great side with this.