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Heat 2 TBSP of olive oil in a large sauté pan over medium heat. Add the onion, garlic, and ginger to the pan, and let it simmer for about 5 minutes or until the onions are tender.
Add the bell pepper and mushrooms to the pan. Stir in the 3 TBSP of red curry paste and stir to completely coat the veggies.
Add the scallions to the pan followed by the coconut milk, fish sauce, chili sauce, lime juice, and lime zest. Stir everything really well to make sure everything is well blended. Decrease the heat to low and let the curry simmer for about 5 minutes.
Stir the spinach into the curry, then carefully nestle the salmon fillets into the sauce. Spoon liquid over the fillets to cover them fully.
Let the fillets simmer on medium-low, poaching the salmon for about 8-10 minutes, or until it reaches an internal temperature of 140-145º F. You can use a meat thermometer to determine this.
When done, remove from heat and serve with fresh basil and lime wedges over rice, or see my other serving suggestions here. Add more chili sauce for extra heat!