Japanese Spring Salmon and Greens Salad

Boil shelled edamame for 3 minutes. Drain and set aside.

Season salmon with salt and pepper. Heat olive oil in a pan over medium-high heat. Cook skin-side down 4 minutes, flip, cook 3 more minutes. Let rest, then flake into chunks.

Slice snap peas on an angle. Thinly slice radishes.

Whisk miso paste, rice vinegar, soy sauce, grated ginger, sesame oil, and 1 tbsp water until smooth.

Spread arugula on plates. Top with snap peas, radishes, edamame, and salmon.

Drizzle miso dressing over everything and sprinkle with sesame seeds.