Begin by patting your salmon fillets dry with a paper towel to remove excess moisture. Season each fillet generously with salt, pepper, curry powder, garlic powder, and smoked paprika. Set aside for about 10 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add thinly sliced onions and bell peppers and sauté for 5-7 minutes until softened.

Stir in 1 teaspoon of curry powder into the vegetables and cook for about 30 seconds.

Gently place the seasoned salmon fillets in the skillet and sear for 4-5 minutes until browned. Flip and cook for another 3-4 minutes.

Pour in 1 can of coconut milk over the salmon. Stir and simmer on low heat for about 5-7 minutes.

Taste and adjust seasoning as needed. Plate the salmon alongside fluffy jasmine rice or steamed vegetables.