Step 1

If necessary, remove and discard the tough stem and string from 1 pound sugar snap peas.

Step 2

Heat 2 teaspoons olive oil in a large skillet over medium-high heat until shimmering. Add the sugar snap peas, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, tossing occasionally, until vibrant green and crisp-tender, 3 to 4 minutes.

Step 3

Remove the pan from the heat. Squeeze the juice from 1/2 medium lemon (about 1 1/2 tablespoons) over the snap peas and toss to coat. Sprinkle with flaky salt if desired.