Preparation:

Step 1:
Begin by heating a large pan over medium heat and adding 1 tablespoon of olive oil. Once the oil is hot, place the salmon fillets in the pan, skin-side down if they have skin. Sear the fillets for about 2-3 minutes on each side, or until they develop a light golden-brown crust. Remove the salmon from the pan and set them aside on a plate.

Step 2:
In the same pan, add the chopped onion. Sauté it for 3-4 minutes, stirring occasionally, until it becomes soft and translucent. Next, add the minced garlic and fresh ginger to the pan, cooking for another 1-2 minutes until they release their aroma. Be careful not to let the garlic burn, as it can turn bitter.

Step 3:
Once the onions, garlic, and ginger are fragrant, stir in 2 tablespoons of red curry paste. Let the paste cook for about 1-2 minutes to release its full flavor, stirring constantly to prevent sticking.

Step 4:
Now, pour in the coconut milk and vegetable or chicken broth. Stir well to combine everything into a smooth, creamy sauce. Add the fish sauce, soy sauce, and brown sugar, mixing until the sugar dissolves. Bring the mixture to a simmer over medium heat.

Step 5:
Add the sliced red bell pepper and zucchini to the pan. Let the vegetables cook in the sauce for about 5 minutes, or until they are tender but still vibrant in color.

Step 6:
Return the salmon fillets to the pan, nestling them into the curry sauce. Simmer for another 5 minutes, or until the salmon is fully cooked through and flakes easily with a fork.

Step 7:
Just before serving, stir in the juice of 1 lime to brighten up the flavors. Taste the curry and adjust the seasoning by adding salt and pepper to your preference.