Pan-fried Salmon Fillet with Boiled Potatoes | Easy & Healthy

Peel the potatoes (or wash thoroughly), cut into bite-sized pieces, and boil until soft in salted water. Meanwhile, slice the spring onion into fine rings.

Heat the ghee in a pan. Season the salmon fillet with salt and place it in the pan. Fry over medium heat until golden brown on both sides. Briefly cover the pan with a lid so that the fish cooks perfectly through.

Halve the cherry tomatoes and mix with the salad blend in a bowl. Drizzle with olive oil and lightly salt to taste.