Step 1: Pat the salmon fillets dry with paper towels and season generously with salt and pepper.
Step 2: Heat coconut oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add salmon fillets skin-side down and sear for 3-4 minutes until crispy. Flip and sear for another 1-2 minutes. Remove salmon from the pan and set aside.
Step 3: Reduce heat to medium. Add chopped onion to the same pan and sauté for 3-4 minutes until softened. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
Step 4: Add red curry paste to the pan and cook, stirring constantly, for 1-2 minutes to toast the spices.
Step 5: Pour in the full-fat coconut milk and chicken or vegetable broth. Stir well to combine, scraping up any browned bits from the bottom. Bring to a gentle simmer.
Step 6: Add red bell pepper strips and spinach. Simmer for 3-5 minutes, or until vegetables are tender-crisp.
Step 7: Gently nestle the seared salmon fillets back into the simmering curry sauce. Cover and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily.
Step 8: Stir in fresh lime juice. Taste and adjust seasonings (salt, pepper, or a pinch of sugar if needed). Garnish with fresh cilantro and serve immediately with cooked rice or quinoa.