In a large bowl, whisk the eggs with heavy cream and salt.
Preheat a large skillet on medium-high heat, add ghee to coat the bottom of the pan, pour the egg mixture. Use kitchen shears to slice salmon and cream cheese into large chunks and add on top of the egg mixture.
Once the edges of the frittata start to brown put the skillet in the preheated oven and bake for 15 minutes till the eggs are set and not jiggly.
Garnish with greens before serving.
-Use wild-caught salmon without additives if possible.