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Heat 1 tablespoon oil in a large skillet over medium heat. Add ginger, shallot and lemongrass; cook, stirring, until soft and translucent, about 2 minutes. Stir in coconut milk, star anise, Aleppo pepper (or crushed red pepper) and salt. Place salmon in the pan (if it has the skin on, place skin-side down); bring to a simmer. Reduce heat to maintain a gentle simmer. Cover and cook until the salmon flakes easily with a fork, 6 to 8 minutes for medium (you can adjust the cooking time for your desired doneness).
Meanwhile, heat a medium skillet over medium heat. Add the remaining 2 tablespoons oil and garlic; cook until fragrant and soft, about 2 minutes. Add spinach (or kale); cook, stirring, until tender, 2 to 3 minutes for spinach or 5 to 6 minutes for kale. Divide the greens among 4 shallow dishes and top with the salmon.
Add lime zest to the coconut milk mixture and bring to a lively simmer; cook until slightly thickened, about 2 minutes. Spoon over the fish and greens. Sprinkle with sea salt and/or Aleppo pepper (or crushed red pepper), if desired. Top with basil and mint and serve with lime wedges.