Salmon in creamy sauce with cherry tomatoes and spinach

Heat a large pan. When hot, add the rapeseed oil and let it heat up for a few seconds. Add the salmon fillets and fry them on both sides until golden brown. Remove the salmon from the pan (it does not 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. Stir in the tablespoon of tomato paste and mix continuously for about a minute.