4 (6-oz.) salmon fillets (1 inch thick), skin removed
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 tablespoons butter, divided
1/4 cup minced shallots
4 tablespoons chopped fresh dill or tarragon, divided
1 1/3 cups diagonally thinly sliced sugar snap peas
1. Heat oven to 450°F. Sprinkle salmon with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
2. Melt 2 tablespoons of the butter in large nonstick skillet over medium heat. Add salmon; increase heat to medium-high. Cook 1 to 1 1/2 minutes or until salmon just begins to lightly brown. Turn salmon; place on small rimmed baking sheet.
3. Melt remaining 2 tablespoons butter in same skillet over medium-low heat. Add shallots; cook 10 seconds or until fragrant. Spoon 1 tablespoon of the shallot mixture over salmon; sprinkle with 2 tablespoons of the dill. Bake 4 to 7 minutes or until salmon just begins to flake.
4. Meanwhile, add peas to skillet; toss to coat with shallot mixture. Sprinkle with remaining 2 tablespoons dill, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook 2 to 3 minutes or until peas are crisp-tender. Serve salmon over peas.
PER SERVING: 365 calories, 21.5 g total fat (10 g saturated fat), 37.5 g protein, 4.5 g carbohydrate, 140 mg cholesterol, 405 mg sodium, 1 g fiber