Pan-fried Salmon Fillet with Potatoes and Fresh Salad

Wash, peel, and boil the potatoes in salted water until tender. Meanwhile, wash the leafy salad and spin it dry. Halve the cherry tomatoes and mix them into the salad. Drizzle everything with a little extra virgin olive oil.

Heat the clarified butter (ghee) in a pan. Rinse the salmon fillet under cold water, pat it dry, season with salt, and place it in the pan. Fry the fish until golden brown on both sides. If necessary, cover the pan briefly with a lid so that the salmon cooks through perfectly on the inside.

Drizzle the cooked salmon with fresh lemon juice. Sprinkle the boiled potatoes with finely chopped spring onions. Arrange and serve the salmon together with the potatoes and fresh salad on plates.