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Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 7 minutes (or 2 minutes less than package instructions). Add asparagus and continue to cook, stirring, 1 minute. Add peas and continue to cook until cooked through, about 1 minute more. Drain pasta, asparagus, and peas together, reserving ½ cup pasta cooking liquid.
Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, ½ cup sour cream, 1 ½ tsp. pepper, and remaining ¾ tsp. salt. Toss, adding reserved pasta cooking liquid bit by bit as needed, until a smooth sauce coats pasta (you might not need all the liquid).
Divide pasta among bowls. Top with salmon, basil, and remaining ½ cup sour cream. Season with lots of pepper.