1Pat salmon fillets dry with paper towels and season generously with salt and pepper.

2Heat olive oil in a large skillet or non-stick pan over medium-high heat. Sear salmon skin-side down (if applicable) for 4-5 minutes until skin is crispy, then flip and cook for another 2-3 minutes, or until cooked through to your liking. Remove salmon from the pan and set aside.

3In the same pan, reduce heat to medium. Add shallot, garlic, ginger, and chili (if using). Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.

4Stir in the sliced red bell pepper and cook for another 3 minutes until slightly softened but still vibrant.

5Pour in the coconut milk, fish sauce, brown sugar, and lime zest. Bring to a gentle simmer, stirring occasionally, and cook for 5-7 minutes until the sauce slightly thickens.

6Return the cooked salmon to the pan, nestling it into the sauce. Allow it to warm through for 1-2 minutes.

7Remove the pan from heat. Stir in the fresh lime juice, chopped cilantro, and torn Thai basil. Taste and adjust seasoning as needed.

8Serve immediately over a bed of jasmine rice, spooning extra sauce and vegetables over the salmon.