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Ingredients

• 2 pounds salmon, skinned, boned, and cut into serving portions
• Olive oil as needed
• 1 cup peas
• 1 1/2 cups sugar snap peas, washed and ends trimmed
• 1 pound asparagus, woody ends snapped off, cut into 1-inch pieces on the diagonal
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon chopped fresh thyme leaves
• Salt and pepper to taste
• Flaky sea salt such as Maldon, for finishing the fish

Description

Serious Eats