1-First step: Pat the salmon pieces dry and season with salt and pepper.

2-Second step: Heat olive oil and butter in a skillet over medium-high heat.

3-Third step: Place salmon skin-side down and cook for 5 minutes.

4-Fourth step: Flip and cook for 2 to 3 more minutes until nearly cooked through. Avoid forcing the fish if it sticks. Let it release naturally.

5-Fifth step: Transfer salmon to a plate and remove skin if desired.

6-Sixth step: Discard excess oil, leaving about 1 tablespoon in the pan.

7-Seventh step: Sauté chopped onion for 3 minutes until lightly browned.

8-Eighth step: Add minced garlic and curry paste, stirring for 1 minute.

9-Ninth step: Pour in fish sauce, coconut milk, brown sugar, carrots, and broccolini.

10-Tenth step: Simmer gently for 5 minutes until vegetables are tender-crisp.

11-Final step: Stir in lime juice, return salmon to the pan, and warm for a few minutes. Adjust seasoning with salt and pepper, then garnish with basil and cilantro before serving.