Before starting, wash and dry all produce. Peel, then grate half the carrot (whole carrot for 4 ppl). Thinly slice green onions. Zest, then juice half the lime. Cut remaining lime into wedges. Whisk together peanut butter and 2 tbsp warm water (dbl for 4 ppl) in a medium bowl until smooth. Add soy sauce, half the lime juice and half the Thai Seasoning. Season with pepper, then whisk to combine.

Add carrots, lime zest, remaining lime juice and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine. Set aside.

Heat a large non-stick pan over medium heat. When hot, add edamame and 1 tbsp water (dbl for 4 ppl) to the dry pan. Cook, stirring occasionally, until water is absorbed and edamame are lightly charred, 5-6 min. Season with pepper, then transfer to the large bowl with carrots.

Pat salmon dry with paper towels. Season with salt, pepper and remaining Thai Seasoning. Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry, until golden-brown and cooked through, 3-4 min per side.**

Add spinach to the large bowl with carrots and edamame. Toss to combine.

Divide salad between plates. Top with salmon. Drizzle with peanut sauce and sprinkle green onions over top. Squeeze over a lime wedge, if desired.