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Prep Time: 20 minutes
Rinse the morels and then soak in warm water until reconstituted. Cut in half. You can save the water you soaked them in for another use since it’s filled with mushroom flavor.
Heat a large sauté pan over medium heat until very hot, about 2 minutes.
Coat the salmon with the olive oil and add to the pan for 3 minutes.
Turn the salmon over and add the morels. Cook for 3 minutes more.
Add the peas and continue to cook for another 2 minutes until salmon flakes easily with a fork.
Remove just the salmon to a plate.
In the sauté pan still over medium heat, add the cream and season with salt and pepper. Stir gently and cook until thickened, about 2 minutes.
Divide the salmon between two plates and top with the morel and pea sauce. Serve immediately.