Place a large skillet over medium-high heat and add in the oil. Swirl the oil to coat the pan. While oil heats, season both sides of the salmon with salt and pepper. Once oil is shimmering, add in the salmon, snap peas and corn. Season the snap peas and corn with salt, pepper, and paprika. Let the salmon cook for 5 minutes, or until the salmon is opaque to about halfway through, meanwhile stirring the snap pea and corn mixture occasionally. Then, flip it over, cook for 2-3 more minutes or until it’s barely pink in the middle anymore (the fish is almost entirely opaque.) If you like a more well-done fish, cook until it’s no longer pink in the middle.