Prepare the pasta according to directions.

While the pasta is cooking, heat 1 Tbsp butter and olive oil in a pan over medium heat and bake the salmon filets approximately 3-4 minutes each side.  Shred and set aside.

In the same pan, reduce heat to medium low and toss in the peas and sauté until as crispy or tender as you prefer, approximately 5 minutes if you like them tender.

In another small pan, combine 2 Tbsp butter, lemon juice and garlic and stir until butter is melted and garlic is soft and translucent.

Toss the pasta, shredded salmon, and snap peas with the lemon butter sauce. Serve.