Preheat oven to 425° and line a sheet tray with parchment paper.
Salt each filet with 1/2 teaspoon of salt and bake 6-8 minutes.
While salmon is baking, combine ghee and garlic in a sauce pan over medium heat and cook for about 3 minutes.
Add the rosemary, orange zest, and orange juice. Cook for another 3 minutes.
Stir in the tapioca starch, making sure to mix well so no lumps remain. Stir until slightly thickened and then turn off the heat.
Remove salmon from the oven, plate and top with garlic orange sauce.