Salmon and tomato salad

Serves 4

1 large fresh salmon fillet
2 tablespoons ghee, melted
1 clove garlic, minced
1 cup cherry tomatoes, halved
2 large handfuls arugula, roughly chopped
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons lemon juice

Heat a grill to medium. Brush the salmon with ghee, then season both sides with salt and pepper. Sprinkle the top of the salmon with minced garlic.

Wrap the salmon in foil and place on the grill. Cook until the salmon flakes (approximately 15 minutes).

Place all other ingredients into a serving bowl and toss gently.

Once the salmon is cool enough to handle, break it up into bite sized pieces and add to the salad.