Salmon in creamy sauce with spinach and tomatoes

Heat a pan, then pour in the rapeseed oil. When the oil is hot, place the salmon fillets in it and fry them until golden brown on both sides. Remove the salmon from the pan (it doesn't need to be fully cooked through) and set aside. Add the ghee to the pan, and when melted, sauté the finely chopped red onion until translucent, then add the sliced garlic.

Add the halved cherry tomatoes to the pan and sauté for another two minutes until softened. Then stir in the tomato paste and sauté for another minute, stirring constantly. Pour in the vegetable broth and cream, season with salt and pepper, then stir into a smooth sauce.

Return the salmon fillets to the sauce and let them simmer over low heat until the sauce thickens to a velvety consistency and the salmon is fully cooked through (this will take a few minutes). Finally, stir in the baby spinach and finely chopped basil. Serve with fresh pasta or roasted potatoes.