Season the salmon fillets with salt and pepper. Spread about 1-2 tsp of red curry paste onto the top side of each fillet.
Add the olive oil to a skillet, heat it up and roll it around to coat the bottom of the skillet. Place the salmon fillet 'red curry side down' into the oil and saute them for 3-4 minutes.
Flip them over and then quickly pour in the coconut milk.
Gently stir the coconut milk in and around the salmon, lifting the salmon fillets so the coconut milk spreads under the fillet.
Whisk in the ground ginger and crushed red pepper. Season curry sauce with salt and pepper to taste.
Cook salmon for another 5-7 minutes, or until cooking through. Cooking time may vary depending on thickness of the fillets.
Prepare veggie side dishes.
Serve Coconut-Curry Salmon with veggies.