Pat the salmon fillets completely dry with paper towels. Wet fish steams instead of searing, so this step matters. In a small bowl, stir together 1 tablespoon of the olive oil, the lemon zest, garlic powder, dried dill, salt, and pepper. Rub this mixture all over the flesh side of both fillets.

Heat a large skillet over medium-high heat for about 2 minutes until it is genuinely hot. Add the remaining 1 tablespoon of olive oil and swirl to coat the pan.

Lay the salmon fillets skin-side down into the hot pan. Do not move them. Let them cook undisturbed for 4 minutes. You will see the flesh turn from translucent to opaque about halfway up the sides of the fillet. That is your cue that a crust is forming underneath.

Flip the fillets gently using a wide spatula. Cook the flesh side for 2 to 3 more minutes, depending on thickness. The salmon is done when it flakes easily when you press the thickest part with a fork and the center looks just barely opaque. Transfer fillets to a plate and tent loosely with foil.

Add the snap peas to the same skillet. Toss them in the remaining pan drippings and cook over medium-high heat for 2 to 3 minutes, stirring occasionally, until they are bright green and just tender but still have a snap to them. Season with a pinch of salt.

Drizzle the lemon juice over the snap peas, then plate everything together. Serve immediately while the salmon skin is still crisp.