Cut the 1 pound fresh salmon into 4 equal pieces. Pat both sides dry with paper towels and season both sides with salt & pepper.

Heat a skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter and let the butter melt and the pan heat until the fat shimmers.

Place the salmon in the skillet skin-side down. Cook without moving for 5 minutes. Flip the salmon and cook an additional 2–3 minutes; the fish should be almost done. If the salmon sticks to the pan, give it another 30–60 seconds so it releases naturally.

Transfer the salmon to a plate. If you prefer not to eat the skin, slide the skin off now before proceeding.

Spoon out excess fat from the skillet so about 1 tablespoon of fat remains.

Add 1/2 medium chopped onion to the skillet and sauté about 3 minutes, until the onion is softened and beginning to brown.

Stir in 2 cloves minced garlic and 2 heaping tablespoons Thai red curry paste. Cook, stirring, for 1 minute.

Add 1/2 teaspoon fish sauce (optional), 1 (13.5 ounce) can full-fat coconut milk, 1/2 teaspoon brown sugar, 1/2 cup matchstick-cut carrots, and 1 heaping cup chopped broccolini. Stir to combine and bring to a gentle simmer.

Let the curry gently bubble for about 5 minutes, until the vegetables are tender-crisp (cook longer if you prefer softer vegetables).

Stir in 1 teaspoon lime juice.

Return the salmon to the skillet, spooning sauce over the pieces, and let them warm through for 2 minutes.

Taste and adjust seasoning with more salt & pepper if needed. Sprinkle with 2 tablespoons torn/chopped fresh basil and 2 tablespoons chopped fresh cilantro and serve immediately.