Preheat the oven to 200 F / 400 F.

Place the salmon filets on a baking tray lined with parchment paper.

Drizzle with ghee and transfer into the oven for 20-25 minutes.

When done, remove from the oven and let it cool down.

Then, peel and discard the skin.

Peel and slice the garlic and dice the onion.

Place the cooked salmon and garlic into a food processor and pulse until smooth.

To keep the paté chunky, I added the onion and pecans after the garlic & salmon were blended.

Add the onion, pecan nuts, mayonnaise,...

...

cream cheese, lemon juice, salt and pepper.

Pulse for a few seconds until desired consistency is reached.

Spoon the paté into a bowl and add freshly chopped parsley.

Mix until well combined.

Serve immediately and cover with a wrap and store in the fridge for up to 5 days.

Serve on top of low-carb bread, with breadsticks, tortilla chips or crackers (recipe for Cheesy Spinach Crackers will be posted soon!)