First, cook the salmon. Fill a steaming pot with about 2 inches (5 cm) of water. Bring the water to a boil over high heat. Season each salmon fillet with a pinch of salt and drizzle with fresh lemon juice. Reduce the heat to medium and place the salmon in the steaming basket. Cover with a lid and cook for 8 to 10 minutes or until the salmon flesh is opaque and separates easily with a fork.
Next, prepare the sauce. Wash and dry the spinach if using fresh. Heat the ghee in a pan and add the garlic and spring onion. Then, add the spinach and cook over medium heat for 1 to 2 minutes or until wilted. Pour in the cream and cook until it has reduced by about half. Add the finely chopped basil and a splash of lemon juice and season with salt and black pepper. Take it off the heat and set aside for 5 minutes.
To cream the sauce, use a hand blender or pour the mixture into a food processor and pulse until smooth. Set the salmon on a serving plate and top with the sauce. Serve with Shaved Asparagus with Parmesan Cheese or Mediterranean Cauli-Rice.