Prepare the salmon: Pat the salmon fillets dry and season with salt and white pepper. Heat a non-stick skillet over medium-high heat with coconut oil. Once hot, place the salmon skin-side down. Cook until the skin is crispy and easily releases from the pan (about 5 minutes). Flip and cook for another 2 minutes until the salmon is almost cooked through. Transfer to a plate and set aside. TIP: If you don’t want the skin, slide it off once cooked.

Cook aromatics: Remove excess oil from the pan, leaving about 1 tablespoon. Add the sliced onion and red pepper, season with a pinch of salt, and cook until softened (2-3 minutes). Add the minced garlic, grated ginger, and curry paste. Cook until fragrant (about 2 minutes).

Simmer the curry: Pour in the coconut milk, stir in brown sugar and fish sauce. Let it simmer for 5 minutes until the sauce thickens slightly.

Add broccolini: Stir in the broccolini and cook for 3-5 minutes until crisp-tender.

Finish and serve: Stir in the lime juice and adjust seasoning if necessary. Return the salmon to the pan and spoon the sauce over it to warm through. Serve with jasmine rice or your grain of choice, garnished with fresh cilantro and lime wedges. Enjoy!