Salmon in creamy sauce with cherry tomatoes and spinach

Heat a spacious pan. When hot, add the rapeseed oil and let it heat for a few seconds. Add the salmon fillets and fry them on both sides until golden. Remove the salmon from the pan (it doesn't need to be fully cooked inside at this stage) and set it aside.

In the same pan, add the clarified butter (ghee). Once melted, add the finely chopped onion and sauté until translucent. Then add the thinly sliced garlic and continue to sauté.

Add the halved cherry tomatoes and cook for another two minutes until they soften slightly. Incorporate the tablespoon of tomato paste and stir continuously for about one minute.