Preheat oven to 350 degrees. Rinse salmon and pat dry. In a small bowl, combine ghee and lemon juice then brush evenly over salmon; season with salt and pepper. Bake for 6 to 10 minutes or until fish flakes easily when tested with a fork. In a large bowl, toss together lettuce, onion, cucumber and cherry tomatoes. In a small bowl, whisk together remaining ingredients (olive oil through garlic). Arrange salad on dinner plates and top with a salmon fillet; drizzle with vinaigrette.
SERVING SUGGESTION: A relish tray of raw baby carrots, broccoli and cauliflower florets and green and red bell pepper strips.