Add the olive oil to a large skillet and heat over medium high heat. Add the slivered snap peas and sauté for 1 minute. Add the lemon zest and juice along with the cream and bring to a boil. Gently stir in the salmon and toss with the cooked fettuccine. Season with salt and pepper and cook for about a minute to thicken. Stir in desired amount of cheese and serve immediately.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2021/09/lemony-fettucine-with-salmon-and-snap-peas/