Salmon in creamy sauce with tomatoes and spinach

Heat a pan and add the rapeseed oil. Once the oil is hot, sear the salmon fillets until golden brown on both sides. Remove the salmon from the pan (it doesn't need to be fully cooked yet) and set it aside.

Add the ghee to the same pan. Once melted, add the finely diced onion and sauté until translucent. Then add the sliced garlic and fry briefly.

Add the halved cherry tomatoes and cook for about two minutes until they soften. Then stir in the tomato paste and roast it for about one minute, stirring constantly.