In a small sauce pot add oil, then garlic, shallots and thyme. Stir-fry 3 to 4 minutes until fragrant, then add in lemon slices and cook 2 more minutes before adding wine.
Continue to cook until liquid is reduced by half, add in chicken stock and bring to a boil. Reduce to a simmer and add in cream, cook until sauce is thick enough to coat the back of a spoon. Turn off heat and allow to cool slightly.
In a blender add arugula, jalapeños, and cream sauce and blend until smooth. An immersion blender can also be used for this step. **Be careful to make sure cream sauce is not scalding hot when blending.
Pour blended sauce back into same pot and keep on low heat while preparing salmon.
Place salmon skin side down on a sheet pan lined with foil. Season with salt and pepper and bake 15 to 20 minutes or until internal temperature reads 140 - 145ºF. Serve with arugula cream sauce. Refrigerate leftover sauce for use on veggies.