1Pat salmon fillets dry and season generously with salt and pepper. Set aside.

2Heat coconut oil in a large skillet or Dutch oven over medium heat. Add diced onion, minced garlic, grated ginger, and chopped lemongrass. Sauté for 5-7 minutes until fragrant and softened.

3Stir in the red curry paste and cook for 1 minute until aromatic. Add the red bell pepper and cook for another 3 minutes.

4Pour in the coconut milk, fish sauce, and the juice of one lime. Bring to a gentle simmer, then reduce heat to low and let it simmer for 10 minutes, allowing the flavors to meld.

5While the curry simmers, prepare the mango salsa: In a medium bowl, combine diced mango, very finely diced red onion, chopped cilantro, minced jalapeño, and the juice of half a lime. Mix well and set aside.

6Gently place the seasoned salmon fillets into the simmering curry, ensuring they are partially submerged. Cover and cook for 8-12 minutes, or until the salmon is cooked through and flakes easily with a fork.

7Stir in the fresh spinach and cook for 1-2 minutes until wilted. Taste the curry and adjust seasoning as needed.

8Serve the curry immediately, garnishing each plate with extra fresh cilantro and a generous dollop of the vibrant mango salsa. Excellent served with steamed jasmine rice or quinoa.