Get your large skillet nice and hot and melt your ghee in the pan. While the skillet is warming up, pat dry your salmon fillets and sprinkle both sides with sea salt and pepper.
Put the salmon in the hot ghee, skin side down for 2-3 minutes until crispy, then flip the salmon over to the flesh side. Cook for another 3-4 minutes until the flesh has a golden brown crust. Take the salmon out of the pan and set aside on a plate while you make the sauce. If your salmon is larger cut or thicker, you will want to bump up your cook time to more like 5 minutes each side.
Melt the butter in your skillet over medium heat and add the onion and garlic. Mushrooms are a nice touch here too that we enjoy. Cook the onion and garlic in the butter for a few minutes until fragrant and starting to get golden brown.
Add the wine and tomatoes and bring to a simmer for 4-5 minutes to blister the tomatoes a bit, and cook off the alcohol in the wine. Be sure to scrape up any bits at the bottom of the pan – flavor!
Add the coconut milk and bring to a simmer over medium high heat for 3-5 minutes. Add the baby spinach or kale, along with the tapioca starch slurry to thicken the sauce more. Stir frequently until everything thickens – you can add more wine or water if you want to thin the sauce out any.
Sea salt and pepper the sauce to your taste, and add the salmon fillets back into the pan to warm back up. Serve your salmon over white rice or rice noodles, over a baked sweet or white potato, or over a bed of steamed or roasted broccoli or cauliflower.