Preheat oven to 350° F.

Place the salmon, skin-side down, on a baking sheet. Drizzle with 1 tablespoon olive oil and season liberally with 1 teaspoon salt and 1 teaspoon black pepper. Roast for 15 to 20 minutes, until just cooked and somewhat firm when lightly pressed. Remove from oven and allow to cool down.

Bring a large pot of cold water to a boil. Season liberally with salt and drop in the pasta. Cook until tender, look at the package for time directions. Before draining, reserve 1 cup of the pasta cooking liquid and set aside.

Heat a large pot over medium-high heat with the remaining tablespoon of oil. Add in the shallots, garlic, pinch of salt, pinch of pepper, and the crushed red pepper flakes. Cook for about 3 minutes to soften. Add the reserved pasta cooking liquid, lemon juice, lemon zest and peas. Reduce heat to low and cook for about 5 minutes until slightly reduced.

Once the salmon has cooled, remove it from the skin and gently flake it into large chunks with your fingers or a fork.

Stir pasta into the sauce, along with the salmon, and mint. Stir to evenly combine. Season with remaining ½ teaspoons salt and ½ teaspoon black pepper. Cook until the pasta has heated through. Serve warm or at room temperature. Enjoy!