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!
Ingredients
- 4 5oz salmon filets skin on or off, patted dry
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 large shallot chopped fine (~1/4 cup)
- 8 oz fresh english peas
- 6 oz asparagus ends trimmed and cut into 2” pieces
- 1 ½ cups cashew cream Blend 1 ⅓ 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
- 1 tsp kosher salt
- 2 tbsp lemon juice ~1 lemon
- 1 tsp lemon zest
Instructions
- 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 ½ 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.
- Next, cook your salmon. Start by patting dry to remove moisture. Season both sides with a sprinkle of kosher salt & ground black pepper.
- Add olive oil to a large cast iron skillet and bring to medium high heat. Once hot, add seasoned salmon filets presentation side down 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.
- Add salmon filets back to pan with sauce. Serve immediately and enjoy!
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