Ensure that morel mushrooms are free of sand and grit. Occasionally, repeated rinses are required.
In a medium saucepan, cook shallots in the sherry until soft, over medium heat.
Add thyme, heavy cream and mushrooms to the pot. Reduce until mixture is sauce consistency over low heat for about 30 minutes, stirring occasionally to keep cream from scorching. Sauce should coat back of spoon. Once desired consistency, remove thyme. Whisk in lemon juice. Salt to taste.
Sauté morel mushrooms in butter. Cook until they release and then reabsorb their water. Then keep cooking until a light sear on the exterior is achieved.
While the sauce is reducing, bring a pot of salted water to a boil. Blanche carrots until barely tender, roughly 3 minutes. Plunge into ice water immediately to stop cooking process.
Season salmon with salt and pepper, drizzle with oil. Place salmon, skin side up, onto a thoroughly oiled hot grill. Cook halfway then flip, about 2 minutes. Cook until skin is crispy and salmon reaches an internal temperature of 145 degrees.
In a skillet, sauté English peas and carrots together with butter. Season to taste with salt and pepper.
Spoon sauce onto 4 plates. Add carrots and peas. Finish with grilled salmon and sautéed morel mushrooms. Enjoy!