How to Make It
Preheat oven to 450°F. Stir together orange juice, soy sauce, ginger, and garlic in a small bowl.
Warm 1/2 tablespoon of the oil in a large nonstick skillet over medium-high. Sprinkle 1/8 teaspoon of the pepper on flesh side of fillets. Place fish in skillet, skin side up, and cook, undisturbed, until a crust forms, 3 to 4 minutes. Flip fillets.
Add orange-ginger sauce to skillet; use a spoon to baste fillets with sauce, and cook until sauce thickens slightly, 2 to 3 minutes. Transfer fish to a rimmed baking sheet; roast until a thermometer inserted in thickest portion registers 125°F, 3 to 4 minutes. Remove from oven; let rest 5 minutes.
4 Meanwhile, reserve leftover sauce (about 3 tablespoons) from skillet, and wipe skillet clean with paper towels. Heat remaining 1 1/2 tablespoons oil in skillet over high. Add snow peas; cook, undisturbed, until slightly blistered and charred on 1 side, 1 to 2 minutes. Stir, and cook until lightly crisped and tender, 1 to 2 minutes more. Sprinkle with sesame seeds, salt, and remaining 1/8 teaspoon pepper. Drizzle with reserved orange-ginger sauce. Serve salmon with snow peas; top with scallions.