Salmon in creamy sauce

Heat a pan, and once hot, add the oil and let it warm for a few seconds. As soon as it's hot, place the salmon fillets in it to sear both sides until golden brown. Remove the seared salmon from the pan - it might not be fully cooked through yet - and add the ghee. Once melted, add the chopped onion and let it brown, then add the garlic slices and continue to sauté.

Add the halved cherry tomatoes to the pan and continue to heat for two minutes until the tomatoes soften, then stir in one tablespoon of tomato paste and continue to sauté for about one minute, stirring constantly. Pour in the stock and cream, season with salt and pepper, and stir until smooth.

Return the salmon fillets to the sauce and let it simmer gently until the sauce is thick and velvety and the salmon is fully cooked through - this will take a few minutes. Finally, stir the baby spinach into the sauce, and you can also add finely chopped basil. Serve with pasta or roasted potatoes.