Make the dill chive sauce: In the bowl of a food processor, pulse together the dill, chives, oil, garlic, and salt until finely chopped. (You can also do this by hand.) Transfer the mixture to a bowl and set aside.
Make the salmon: Heat 3 tablespoons of the oil over medium heat in a medium skillet. Add the leeks and cook until softened, about 5 minutes, being careful not to brown. Add the chanterelles and cook until tender, about 5 minutes. Add the peas and cook for a few minutes, or just long enough to heat them through. Season with salt and pepper; set aside.
Generously season the salmon fillets on both sides with salt and pepper. Heat the remaining one tablespoon of oil over medium-high heat in a nonstick skillet. Add the fillets, skin-side down, and sear without disturbing until the skin is golden and crispy, 3 to 4 minutes. Flip and cook until medium-rare, about 3 minutes.
Stir the lemon zest and juice into the sauce and the tablespoon of lemon juice into the pea mixture. Place the salmon fillets on a bed of the pea mixture and drizzle with dill sauce. Garnish with the pea shoots.
The key to making salmon skin look as good as it tastes is keeping it intact and getting a nice sear on it—both of which are best achieved in a nonstick pan. And wouldn’t it be a shame to cover up that crisp, golden gorgeousness? Here, the bright sauce and verdant veggies mingle in the background of the plate, allowing the fish its moment in the spotlight.
*Recipe: eyeswoon | photo: Jonny Miller