Step 1: Cook the Salmon

Begin by heating 2 tablespoons of olive oil in a large pan over medium heat. Season the salmon fillets generously with salt and pepper on both sides. Place the salmon in the pan and cook for about 3-4 minutes on each side, or until the fillets are golden brown and cooked through. Remove the salmon from the pan and set it aside.

Step 2: Prepare the Sauce

In the same pan, add the chopped onion, minced garlic, and grated ginger. Sauté them over medium heat until the onion becomes soft and translucent, and the garlic and ginger become aromatic. This usually takes about 3-4 minutes. Stir in the red curry paste and mix well, ensuring the paste is evenly distributed. Let it cook for an additional 1-2 minutes.

Step 3: Simmer the Curry

Now, pour in the coconut milk and add the soy sauce and lime juice. Stir everything together to combine. Allow the mixture to come to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

Step 4: Add the Broccoli & Salmon

Next, add the broccoli florets to the pan. Stir to coat the broccoli in the curry sauce, and cook until the broccoli is tender yet still vibrant green, about 4-5 minutes. Once the broccoli is tender, return the salmon fillets to the pan, placing them on top of the broccoli. Spoon the curry sauce over the salmon and let it cook for an additional 2-3 minutes until everything is heated through.

Step 5: Garnish & Serve

Once the salmon is heated through, remove the pan from the heat. Garnish the dish with freshly chopped coriander or parsley for a burst of fresh flavor and color. Serve the creamy coconut curry salmon warm with steamed rice or naan bread to soak up the delicious sauce.