Preheat oven to 450˚Place the salmon skin side down on a greased baking sheet. Drizzle the salmon with 2 tablespoons of olive oil and season with salt and pepper. Bake for 12 to 15 minutes.

Slice the zucchini lengthwise, thinly slice the peppers, mushrooms, peppers and bok choy.

Heat oil in a large pan over medium-high heat and add the garlic, chilies, ginger, red pepper, zucchini, mushrooms, bok choy and half the green onion. Sauté for about 4 minutes, or until the veggies are tender.

Add the curry paste and sauté for an additional 1 to 2 minutes.

Reduce the heat to low. Add the coconut milk, fish sauce, lime juice and the rest of the green onion. Cook everything at a light simmer, stirring occasionally until the salmon is done in the oven.

Serve the cooked salmon over the green curry, garnishing with chopped basil.