Chop one onion and mince two to three garlic cloves. If using vegetables like spinach or bell peppers, wash and chop them as well.

In a large skillet, heat two tablespoons of oil over medium heat. Add chopped onion and minced garlic, stirring frequently for 4-5 minutes until golden.

Stir in one to two tablespoons of curry powder into the onion and garlic mixture. Cook for an additional 1-2 minutes.

Pour in one can of coconut milk and one cup of chicken or vegetable broth, stirring well. Bring this mixture to a gentle simmer.

Carefully place the salmon fillets into the simmering sauce, skin-side down. Cover the skillet and let the salmon cook for 8-10 minutes.

Once the salmon is cooked through, stir in the juice of one lime and any optional vegetables. Let cook for another 2 minutes.

Serve hot over jasmine rice or with warm naan.