Heat 1-2 tbsp. Avocado oil over medium high heat. Pat salmon filets dry with paper towel, then season them well with salt + pepper, pressing into filets.
Place skin side down in hot pan and cook for 5 minutes. Flip carefully and cook another 2-3 minutes before removing from pan.
**Salmon should not be difficult to flip. If it’s sticking, it’s not ready to flip…be patient!**
Use a paper towel to clean out pan carefully, then add butter and warm over medium heat. Add garlic, shallot, ginger, and red curry paste and cook for 2 minutes before adding in coconut milk.
Whisk to combine and add pepper and soy sauce. Bring to a simmer.
Add broccoli and mushrooms to the pan, tossing in sauce, and let cook 4-5 minutes or until desired tenderness. Nestle salmon filets back into the sauce and veggies to rewarm.