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20 asparagus spears, trimmed to 6 inches and halved lengthwise
4 large radishes, very thinly sliced
4 boneless, skinless salmon fillets, preferably wild sockeye (5 oz each; 1-in thick)
salt and pepper
1 small red onion, thinly sliced
1/4 cup plus 1 Tbsp thinly sliced lemon zest strips, plus 1 Tbsp and 1 tsp fresh lemon juice
3 Tbsp fresh tarragon
1 Tbsp plus 1 tsp olive oil
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