Pan-fried Salmon Fillet with Boiled Potatoes and Fresh Salad

Peel the potatoes (optional), cut them into bite-sized pieces, and boil them in salted water until soft. Meanwhile, wash the spring onions and cut them into fine rings.

Heat the ghee in a pan. Season the salmon fillet with salt on both sides and place it in the pan. Pan-fry briefly over medium heat, then cover with a lid so that the fish cooks evenly and remains juicy.

Wash the salad mix and cherry tomatoes. Halve the tomatoes and mix them with the salad. Drizzle everything with olive oil.