Cut the salmon into 3 or 4 pieces depending on how many you are serving.

In a small bowl, combine the curry powder, onion powder, brown sugar, salt and pepper and mix until incorporated.

Heat a non-stick skillet over medium-high heat.

Brush the salmon with olive oil and season with the blackened curry seasonings.

Place the salmon into the hot skillet, flesh side down and sear for 5-6 minutes until golden and the salmon releases easily from the skillet.  Flip and sear the skin side for 5 minutes.  Remove the salmon from the skillet and set aside.  It will get fully cooked through in the curry sauce.

Add 1 teaspoon of olive oil to the skillet and add the diced onion and bell peppers.  Cook until softened about 6-7 minutes.  Add the garlic and ginger and cook until fragrant, about one minute.  Add the red chili paste, coconut milk, fish sauce, and brown sugar and stir to incorporate.  Bring to a boil, then reduce to a simmer.

Add the salmon back to the pan and cook for another 5 minutes or so until the salmon is cooked through.  Baste the salmon with the sauce to infuse the curry flavor throughout the dish.  Add the chopped spinach and basil and cook just until wilted.  Remove from the heat.  Serve with fresh lime juice.