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Season the salmon with salt and pepper. Cook the salmon on a hot grill for about 8 minutes or in a 350°F oven for about 12 minutes, until it's opaque and flakes easily. Remove it from the heat and set it aside.
While the salmon cooks, bring a large pot of water to a boil and cook the pasta. Add salt to taste. Drain the pasta when it's al dente, reserving ½ cup of the pasta water.
In the empty pasta pan, add the pesto, artichoke hearts, roasted red peppers, olives, sundried tomatoes, and about ¼ cup of the pasta water. Heat it over medium high heat, and add the cooked pasta.
Stir in additional pasta water as desired, to make a sauce. Add the arugula by the handful. Stir it in so it wilts.
Turn off the heat. Flake the salmon and stir it into the pasta. Stir to combine everything and serve.