Melt the butter in a large skillet over medium heat, add snap peas, green onion and garlic. Stir often, until tender – about 4 minutes.
Stir in the wine (or broth) and scrape up any brown bits from the bottom of the pan. Let it cook on medium heat for 2 minutes.
Add the salmon, mint, dill, salt and pepper. Cook for 4 minutes, stirring gently to ensure the salmon doesn’t fall apart. (You can roast the salmon separately and add at the end if you prefer. Roast at 400 F for 12-15 minutes, let rest for 5 and cut into bite sized pieces).
Add the pappardelle and toss gently with tongs.
Garnish with fresh dill and mint. Squeeze juice from lemon over dish and serve.