Prep: Preheat oven to 400 degrees F. 

Season Salmon: In a small bowl, combine the curry powder, kosher salt, ground black pepper, paprika, onion powder and garlic powder. Stir to combine. Pat salmon fillets dry with clean paper towel. Rub with curry powder mixture then drizzle with a tablespoon of olive oil. Rub oil and seasoning together all over the salmon.

Sear Salmon: Bring a 12 inch deep cast iron skillet to medium-high heat. Add a tablespoon of olive oil and swirl to coat the bottom of the pan. Sear salmon (skin side up) for 2-4 minutes. Flip the salmon fillets over in the pan.

Bake Salmon: Move the entire skillet of salmon to the oven and bake, uncovered, for 10-14 minutes (total cook time will depend on how thick the salmon fillets are) or until the internal temperature is approx. 140 degrees F (use a meat thermometer). Then remove salmon from oven and carefully transfer the salmon to a plate. Drain any excess oil from skillet.

Buttery Rice: Meanwhile, bring a medium saucepan to medium-high heat. Add butter and let melt. Add garlic and onion. Move around the pan until the garlic is fragrant and the onion softens, approx. 1 minute. Add water, rice and a pinch of salt. Stir to combine. Bring to boil and reduce to simmer. Cover and let simmer 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork.Taste and, if you want, add another 1 tablespoon (or more) of butter to the rice along with any additional salt, if needed. 

Sauté Veggies: Using the same large skillet, return to a medium-high heat. Add butter and let melt. Swirl to coat the pan. Add garlic and move around pan until fragrant, approx. 30 seconds. Add bell peppers and broccoli. Move around pan 2-4 minutes or until softened a bit. 

Combine: Add coconut milk and red curry paste. Stir to combine. Add lime zest, lime juice, basil, lemongrass, fish sauce and soy sauce. Stir to combine. 

Finish: Nestle the salmon back into the pan and let simmer 5-7 minutes or until salmon has reached an internal temp of 145 degrees F. and the broccoli and bell peppers are firm but tender.

Taste + Serve: Taste and add any additional lime juice or salt, as desired. Divide buttery rice between 4 bowls along with salmon, veggies and a good amount of sauce. Garnish with fresh basil leaves and enjoy!