Place salmon on a broiler pan; sprinkle with lemon pepper and salt. Broil for 15 minutes, or until fish is opaque and flakes easily with a fork. Remove from oven, cover with foil, and set aside to cool.

In a large frying pan, heat oil and sauté garlic until fragrant and golden. Add mushrooms and sauté an additional three to four minutes, or until beginning to soften. Lower heat and add tomatoes and snap peas; continue to stir until snap peas begin to get tender when pierced with a fork. Remove from heat and combine with pasta in a large mixing bowl.

Stir in oil reserved from sundried tomatoes and pistachio nuts. Break up salmon into chunks and add to bowl. Toss gently to combine. Serve immediately.