2 cups fresh sugar snap peas \t2/3 cup frozen green peas \t2 tablespoons olive oil \t4 skinless salmon fillets \t1/2 teaspoon kosher salt, divided \t1/2 teaspoon black pepper, divided \t1 tablespoon fresh lemon juice \t1 teaspoon Dijon mustard \t4 cups fresh baby spinach \t1/3 cup radishes, thinly sliced \t1 tablespoon fresh mint, thinly sliced Can be made with chicken or any fish! Directions: \t Bring a large pot of water to a boil. Add sugar snap and green peas; boil 2 mins. Rinse and drain well. \t Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle salmon evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add salmon to pan. Cook until golden brown, about 4 mins. Carefully turn salmon over. Reduce heat to medium, and cook for 4–5 minutes for medium. \t In a large bowl, whisk together the remaining 1 tablespoon oil, lemon juice, mustard, remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add drained peas, spinach, radishes and mint and toss well to combine. Serve salad with salmon and optional carb. Serves 4.