1-First Step: Prepare the salmon Cut the 1 pound fresh salmon into 4 even pieces. Pat each piece dry with paper towels, then season both sides with salt and pepper. Dry salmon sears better and is less likely to stick to the pan. If your fillets have skin, leave it on for cooking now, since it helps protect the fish and gives you better texture.

2-Second Step: Sear the salmon Heat the 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. When the pan is hot, place the salmon skin-side down and cook for about 5 minutes. You want the skin to crisp and the fish to release more easily. Flip the salmon and cook for another 2 to 3 minutes. The fish should be nearly cooked through, then transfer it to a plate. If you want, remove the skin after it has cooled a bit.

3-Third Step: Build the curry base Spoon out extra oil from the skillet, leaving about 1 tablespoon behind. Add the 1/2 medium onion, chopped, and sauté for about 3 minutes until it softens. Stir in the 2 cloves garlic, minced, and 2 heaping tablespoons Thai red curry paste. Cook for 1 minute, stirring often, so the curry paste gets fragrant and the garlic does not burn.

4-Fourth Step: Simmer the sauce and vegetables Add the 1/2 teaspoon fish sauce, optional, 1 can 13.5 ounce full-fat coconut milk, 1/2 teaspoon brown sugar, 1/2 cup matchstick cut carrots, and 1 heaping cup chopped broccolini. Stir everything together and let it simmer for about 5 minutes. The vegetables should become tender-crisp, meaning soft enough to bite easily but still bright and fresh. If you like a little more heat, this is a good time to add fresh chilis or red pepper flakes.

5-Fifth Step: Finish the salmon in the sauce Stir in the 1 teaspoon lime juice to brighten the curry. Return the salmon to the pan and warm it through gently for a minute or two. Try not to overcook it at this stage, since the fish is already mostly done. Taste the sauce and add more salt or pepper if needed.

6-Final Step: Garnish and serve Top the dish with 2 tablespoons torn or chopped fresh basil and 2 tablespoons chopped fresh cilantro. Serve hot and spoon plenty of sauce over the fish and vegetables. This meal is lovely with jasmine rice, rice noodles, or even a simple side salad. For another salmon idea that works well for busy nights, take a look at our salmon storage guide before planning leftovers.