Coriander-Crusted Fish with Chickpea Artichoke Salad

Coriander-Crusted Fish:

3 tablespoons ground coriander

1 teaspoon kosher salt

1 teaspoon pepper

4 fish fillets (salmon, tuna, or swordfish; 1 1/2 lb)

2 tablespoons olive oil

Chickpea Artichoke Salad:

1/2 cup canned quartered artichokes, finely chopped

1/4 cup red onion, finely chopped

1 bag baby arugula leaves (4-5 oz)

1/2 cup canned chickpeas (garbanzos), drained and rinsed

3 tablespoons red wine vinegar

1/3 cup olive oil

1/4 teaspoon kosher salt

1/8 teaspoon pepper