Sauté mushrooms, shallots, and garlic in 1 Tbsp butter in a large skillet over medium-high heat, 2 to 3 minutes or until golden brown. Add wine and salmon. Sprinkle salmon with dill, lemon peel, salt, and pepper. Cover and simmer 3 minutes.

Add asparagus, simmer 2 minutes. Add peas, simmer another minute, or until salmon flakes with a fork and vegetables are tender. Transfer salmon to two warm dinner plates. Surround each fillet with vegetables. Keep warm.

Meanwhile, bring liquid in pan to a boil, add lemon juice and whisk in remaining Tbsp butter in small pieces.

Pool sauce around each salmon fillet to serve.