In a small bowl, mix 1/4 tsp salt, ½ tsp pepper, ½ tsp garlic powder, and ½ tsp onion powder together.
Then, sprinkle the salmon fillets evenly with the salt, pepper, garlic powder and onion powder mixture. Pat down the seasoning onto the salmon fillets.
Heat a nonstick skillet over medium-high heat. Add 2 teaspoons of olive oil to the pan and swirl it around to coat.
Add the salmon fillets to the pan along with 1 Tbs lemon juice. Cook for 4 minutes on each side or until desired degree of doneness.
Remove the salmon fillets from the pan and put onto a plate. Then add the coconut cream to the pan and scrape down the bottom of the pan with a spatula. Add 1 Tbs lemon juice, ¼ tsp ground nutmeg , ½ tsp salt, and ¼ cup fresh chopped parsley. Boil until thickened a bit (3-4 minutes), then add the salmon fillets back to the pan.
Note: if adding peas, add the peas to the coconut cream before adding the salmon fillets back to the pan.