Pan-Roasted Salmon with Spaghetti Squash Sauté

1. **Prepare the Salmon:** Season 2 salmon filets generously with salt and pepper. Heat a cast iron skillet over medium-high heat. Once hot, add 1 tablespoon of garlic ghee and swirl the pan to coat the bottom. Sear the salmon, skinless side down first, until golden brown and crispy, about 3-4 minutes. Flip and cook on the skin side for 3 more minutes. Transfer the skillet to a preheated oven at 375°F (190°C) and continue cooking until cooked through, about 3-5 more minutes.
2. **Prepare the Spaghetti Squash Sauté:** Cook one spaghetti squash (e.g., in an Instant Pot for 7 minutes or via your preferred method), then shred the flesh. In a separate skillet, heat 2 tablespoons of olive oil. Add halved cherry tomatoes, 2 cups sliced mushrooms, 2 cloves minced garlic, salt, pepper, optional red pepper flakes, and the juice of 1 lemon. Sauté until the tomatoes are softened, about 5-7 minutes. Add the cooked spaghetti squash, some fresh chopped parsley, fresh chopped basil, and a sprinkle of truffle salt, stirring to combine.
3. **Serve:** Plate the pan-roasted salmon alongside the spaghetti squash sauté. Top the salmon with lemon-basil pesto if desired (pesto recipe not provided in this content).