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Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Place snap peas and radishes on half of the prepared baking sheet and sprinkle with oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
Toss to coat evenly.
Sprinkle salmon on both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and arrange on other half of the baking sheet.
Roast until vegetables are tender and salmon is cooked through, 12 to 15 minutes.
Toss vegetables with green onions. Sprinkle dill over salmon and vegetables and serve with lemon wedges.