Place Piccolos in a large saucepan. Cover with salted water and bring to the boil. Reduce heat and simmer for 15 minutes. Drain. Add butter to saucepan and melt, add Piccolos and garlic and toss. Season to taste.
Melt butter or oil in saucepan, add onion, cover with a lid and cook until softened. Add garlic and cook for a further 2 minutes. Add peas to the saucepan and cook 2 minutes, add spinach and cook until just wilted. Place in food processor and blend until smooth. Season to taste. Keep warm while you cook the salmon.
Dry the salmon fillets and season both sides well. Preheat a frying pan on high heat. When searing hot add olive oil. Add the salmon fillets, skin side down and turn down the heat to medium/low. Cook until the skin is crisp, about 4 minutes. Turn over and cook briefly on the other side, for about 30 seconds. Remove from heat.
Divide the pea puree between plates, top with salmon and place Garlic Piccolos around the plate. Garnish with dill, chives, rocket and flowers