Begin by patting the salmon fillets dry with a paper towel and seasoning both sides with salt, pepper, curry powder, garlic powder, and smoked paprika. Drizzle olive oil over the fillets and set aside.

Heat a large skillet over medium-high heat, add a splash of olive oil, and cook the salmon fillets for about 4-5 minutes on each side until golden brown and cooked through. Remove from the pan.

In the same skillet, lower the heat, add more olive oil if required, and sauté diced onions and bell peppers for about 3-4 minutes until soft. Add the curry powder and toast for about 30 seconds.

Pour in the coconut milk, stir, and bring to a gentle simmer for about 3-5 minutes until the sauce thickens slightly.

Return the seared salmon to the pan, spoon the sauce over, and let it heat through for a couple of minutes.

Serve the dish over jasmine rice or with steamed vegetables.