Heat ½ tbsp olive oil over medium-high heat in large, non-stick sauté pan. Add capers and cook for 5-6 minutes until slightly crisp. Add garlic and cook for 1 minute, until slightly aromatic. Transfer capers and garlic to plate.
With a sharp paring knife, cut flesh away from the preserved lemon rind. Discard lemon flesh and remove white pith from the rind. Rinse rind under cold water and slice into thin strips.
Cook pasta in a large pot of salted boiling water for 12-14 minutes, or until pasta is al dente. Add sugar snap peas to pot with pasta during the last 2-3 minutes.
While pasta and sugar snap peas are cooking, brush both sides of slamon fillets with remaining olive oil and season with salt and pepper. Heat sauté pan over medium-high heat, add salmon and cook for 3-4 minutes on each side (or until cooked to your liking). Transfer salmon to plate and set aside to cool slightly. After cooling, flake salmon into large pieces with a fork.
Drain pasta and sugar snap peas and return to pan. Add caper mixture, preserved lemon, dill and extra virgin olive oil. Toss well to combine ingredients. Add salmon and toss gently. Season to taste with salt and pepper before serving.