Combine lemon juice, 2 tbsp olive oil, shallots, raw sugar, ½ tsp salt and ¼ tsp ground pepper into a large bowl, setting aside 2 tbsp in a small dish.
Slice top of fennel bulb.
Chop 2 tbsp of the frond and place in large bowl with dressing.
Core and slice the fennel bulb thinly.
Slice snap peas thinly on the diagonal into long pieces (about ¼ inch).
Add fennel and snap peas to the large bowl, toss well. Cover and chill until salmon is prepared.
***Salmon
Cut salmon into 4 pieces and season with remaining salt and pepper.
Heat remaining oil in a large non stick skillet over high heat.
Add salmon and cook on high heat for 2 minutes, reduce heat and cook an additional minute.
Gently turn salmon, cook for 1 minute and turn off heat.
Allow to sit in pan for two to 3 minutes. Salmon should still be slightly pink in the center, opaque towards the outside.
Place salmon and salad on 4 plates and drizzle all with reserved dressing.
Serve.
Recipe by Pure Grace Farms at https://puregracefarms.com/2014/05/seared-salmon-fennel-sugar-snap-slaw/