Light, fresh, and oh so satisfying, this Whole30 Salmon with Spring Pea and Lemon Cream Sauce is the perfect fusion of healthy and delicious. Simple pan seared salmon with a salt & pepper seasoning gets a crisp brown outside and flaky inside that’s juicy and tender. Then the lemon cream sauce is bursting with fresh flavor from spring peas, garlic, shallots, and lemon zest for a delicious base to this Whole30 salmon!

What I love about this seared salmon recipe is that it’s naturally gluten & dairy free yet tastes so rich and flavorful thanks to proper seasoning and the cashew cream lemon sauce.

If you’re looking for another salmon recipe, this Whole30 Salmon with Cream Sauce is another great option. The sauce is cooked with browned onions, sautéed mushrooms, and spinach to top tender and juicy seared salmon filets.

A ceramic plate is filled with a whole30 salmon filet overtop spring pea and lemon cream sauce. There are potato wedges, fresh peas and asparagus, and lemons slices on the plate as well. Two forks sit on the side to enjoy it. There's another partial plate in the lower left corner and two glass of lemon water in opposing corners.

Ingredients in Whole30 Salmon with Lemon Cream Sauce

Salmon – I used 4, 5 oz salmon filets and chose to keep the skins on but you could remove them if you’d like! My filets were fresh but if you plan to use frozen, simply ensure they’re completely thawed in the fridge before beginning.

Garlic – Make sure you use fresh garlic cloves for this recipe.

Shallot – Adds a slight onion flavor without being overpowering.

English Peas – Also known as spring peas, these add a slight sweetness and burst of fresh flavor to the lemon cream sauce. I recommend using fresh for best texture/flavor but frozen would work if you don’t have fresh peas available in the refrigerated / fresh produce section of your grocery store.

Asparagus – Might be a surprise to see asparagus in the lemon cream sauce but trust me, it’s delicious! It’s one of those vegetables that just needs to be prepared/cooked right and then you’ll love it (if you don’t already).

Cashew Cream – So easy to make, just cashews and water for the best dairy-free substitute in creams/sauces. It also thickens beautifully so you don’t have a sauce that is too watery.

Lemon – This sauce recipe calls for both the juice and zest of lemon so fresh is best.

There's a whole30 salmon filet overtop a lemon cream sauce with potato wedges, fresh peas and asparagus, and lemons slices on a ceramic plate. There's another partial plate in the lower right corner and a glass of lemon water in upper corner. A lemon juicer with seeds and pulp in it sits to the side.

How to Sear this Whole30 Salmon

Whether you’re fan of it or not, the key to great salmon is all in the texture. Ideally you want the salmon filet to have a crisp outside yet tender, juicy inside. I prefer my salmon cooked medium so it is still tender on the inside and not too dry.

This pan seared salmon method is super simple and will get you the ideal salmon for any texture preference. And while I only used kosher salt & pepper to season, feel free to get creative with what spices you use. I think garlic, paprika, turmeric, or dried herbs would all be delicious, but experiment with what you like!

Start by patting dry the salmon filets to remove moisture. Season both sides with a sprinkle of kosher salt & ground black pepper.
Add olive or avocado oil to a large cast iron skillet and bring to medium high heat. You can tell the oil is hot enough when you flick a piece of water into the pan and it sizzles.
Once hot, add seasoned salmon filets presentation side down (salmon should sizzle) and cook for 4-5 minutes, depending on thickness of salmon. Flip and cook again for an additional 4-5 minutes, or until nicely browned and cooked to your liking.

A skillet is filled with spring pea and lemon cream sauce and has a wooden spoon for stirring. Three seared salmon filets sit on top of the cream mixture with fresh spring peas, asparagus, and lemon zest sprinkled around.

Cashew Cream

Cashews really deserve a lot more recognition. I mean using cashews to make dairy-free creams, sauce, frostings, cheesecake, etc has got to be the most amazing thing a nut has ever done?! It’s one of the most versatile nuts you can use to make so many different recipes vegan and dairy-free.

To make your cashew cream: Blend 1⅓ cup raw cashews and 3 cups of water on high in high speed blender for 3 minutes. This will make more than you need but you can save the leftovers and use later. I personally prefer using raw cashew pieces because those are less expensive, but you can use whole raw cashew pieces too.

Lemon Cream Sauce

This lemon cream sauce is a prime example of the wonders of cashews. It’s made with a simple base of cashew cream to keep the sauce 100% dairy free, vegan, and whole30 friendly. All that’s left is to season the cream sauce properly and in this case, add spring peas + asparagus for extra texture and flavor. Super simple yet oh so delicious!

Bring large saucepan to medium heat and add olive oil. Add garlic and shallot and cook 2-3 minutes on medium, or until shallots turn translucent and are just starting to brown.
Add your english peas, asparagus, and 1/4 tsp salt and sauté over medium for an additional 3-4 minutes or until asparagus are just cooked.
Whisk in 1 1/2 cups of cashew cream, fresh lemon juice + zest, 1 tsp salt, & cracked black pepper to taste. Cook for an additional 2-3 minutes, or until sauce has thickened to desired consistency.

How to Store Whole30 Salmon with Spring Pea and Lemon Cream Sauce

My best advice for storing leftovers or for meal prepping this dish is to keep everything separate. Both the salmon and the lemon cream sauce should be cooled completely then stored in separate airtight containers. The salmon is best enjoyed within 3-4 days of cooking but the sauce should last up to a week in the fridge.

To reheat the salmon, I suggest either the stovetop or oven at a low temperature for a longer time. Letting the salmon gradually warm up will ensure the center is heated without drying it out! The lemon cream sauce can be reheated in a small pot on the stove for a few minutes until warmed throughout. Serve and enjoy!

A close up of three seared salmon filets with a crisp brown coating yet tender inside. The filets sit on top of a spring pea and lemon cream sauce.

Whole30 Dinner Recipes

If you are looking to try something new or you’re following Whole30, check out these tasty recipes:

Vegetarian Lasagna – Filled with layers of eggplant and zucchini, a homemade dairy-free ricotta, and meatless ‘meat’ crumbles made from walnuts and sunflower seeds. This is a healthy, pasta-free vegetarian lasagna that won’t leave you hungry!

Vegan Tomato Soup – Rich in flavor from spices like cardamom, cumin, and clove, this soup is sure to warm you up and excite the tastebuds! It’s a healthy twist on the classic canned tomato soup of my childhood and tastes even better.

Cauliflower Fried Rice – Cauliflower rice fried with scallions, garlic, onion, and fresh veggies for a healthy twist. Enjoy as a side dish or add your favorite protein to make this into a meal. Perfect for meal prep!

Two plates are filled with potato wedges, a spring pea and lemon cream, lemon slices, and seared salmon filets. Two forks sit beside them to enjoy the meal with. There's a lemon juicer with seeds and pulp in it sitting to the side along with two water glasses.

And if you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Whole30 Salmon with Spring Pea and Lemon Cream Sauce 🙂