Cooked rice, quinoa, or cauliflower rice, for serving
Heat the olive oil in a large pot over medium heat, and sauté the onion and red bell peper until softened, about 5 minutes. Add in the garlic, ginger, and curry power, and stir briefly, just until fragrant, about 1 more minute.
Add in the coconut milk, water, salt, and spinach, and stir until the spinach wilts and the coconut milk starts to simmer.
Place the salmon (I add it with the skin on-- it's easy to remove later!) directly in the simmering coconut milk, sprinkle a little extra salt over the top of each salmon filet, and then cover with a lid. Cook at a gentle simmer on medium-low heat, until the salmon is opaque and flakes easily with a fork, about 8 to 10 minutes, depending on the thickness. I like to use a meat thermometer to make sure it reaches an internal temperature of 145ºF in the thickest part of the fish.
Use tongs to remove the cooked salmon, so you can peel off the skin. The cooked fish should flake off very easily from the skin, and then you can add the cooked salmon back into the curry sauce.
Add in the lime juice, maple syrup, and chopped herbs. (This is nice with fresh basil or cilantro, or both!) Season with salt and pepper to taste, then serve warm over cooked rice, quinoa, or cauliflower rice. Leftovers can be stored in the fridge for up to 3 days.
Nutrition information is for 1 of 4 servings, not including the rice. This is just an estimate, and not a guarantee.