One-pan salmon with creamy citrus dressing and stone fruit–snap pea salad

• Cut the peaches in half and remove the pits; cut the fruit into ½-inch-thick slices.
• Trim the ends from the radishes; cut the radishes lengthwise into quarters.
• Cut the snap peas in half on the diagonal.
• Strip the mint leaves from the stems; coarsely chop the leaves for garnish.

In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the peaches and radishes and cook, stirring occasionally, until lightly charred, 2 to 3 minutes. Stir in the snap peas and cook until crisp-tender and the radishes are just softened, 1 to 2 minutes. Transfer to a plate and season to taste with salt and pepper. Wipe out the pan.
While the salad cooks, prepare the seafood.

For the salmon or halibut:

• Pat the fish dry with a paper towel; season generously with salt and pepper.

In the same pan used for the salad, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed.

For the scallops:

• Pat the scallops dry with a paper towel; season lightly with salt.

In the same pan used for the salad, warm 2 to 3 teaspoons oil over high heat until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Add more oil between batches if needed.

Transfer the seafood and stone fruit–snap pea salad to individual plates. Top the seafood with as much creamy citrus dressing as you like and garnish the seafood and salad with the mint. Serve any remaining dressing on the side.