Pat salmon fillets dry with a paper towel. Rub a little olive oil onto each one. Season with salt and pepper.

In skillet on high heat, add coconut ghee and melt. Add salmon and cook for 3 minutes on each side. When salmon is done to your liking, remove and place on a cooling rack.

Cut a few slices of lemon and char it in the pan after removing fillets. Reserve the rest of the lemon.

In a large bowl, add romaine, cherry tomatoes, cucumber, red onion, black olives and feta cheese. Drizzle olive oil, add pinch of salt, pepper, and a few squeezes of fresh lemon juice. Toss to mix.

To serve, add your beautiful salmon fillet to top of salad.