• Gather all the ingredients
  

Cook the Sugar Snap Peas

• Prepare the Peas: Rinse the sugar snap peas under cold water. Trim the ends and remove the side strings.
  
• Sauté the Peas: In a non-stick skillet, add a drizzle of extra virgin olive oil over medium heat. Add the sugar snap peas and season with salt and pepper. Sauté for 3-4 minutes until the peas are tender-crisp and vibrant green. Stir occasionally to avoid burning. Remove from heat, and set them aside.
  

Prepare the Salmon

• Season the Salmon: Pat the salmon filets dry with a paper towel. Season the skin side of the salmon with salt and pepper.
  
• Sear the Salmon: In a large skillet, heat oil over medium-high heat. Place the salmon filets in the skillet, skin-side down. Add unsliced garlic cloves to infuse the cooking oil.
• Sear the salmon for about 2 minutes, or until half the depth of the salmon becomes a lighter color. Season with salt and pepper. The skin should be crispy, and the fish mostly cooked through.
  
• Flip the fillets and add butter to the pan. Baste the salmon with the melted butter, letting it cook for an additional 30 seconds, or until it is opaque and flakes easily with a fork. Remove from heat and set aside.
  

Make the Tangy Mustard Dip

• Combine Ingredients: In a small bowl, whisk together 1 tablespoon of mustard, 1 tablespoon of mayonnaise, and a splash of lemon juice until smooth and well combined.
  

Serving

• Let the salmon sit on the plate, and place sugar snap peas on the side. Add some mustard dip, and serve them hot.