Enjoy this Thai-inspired, one-dish dinner that cooks up in less that 20 minutes.
Add 1 tablespoon olive oil to skillet and heat to medium-high. Add salmon, skin side up, and sear for 1 1/2 to 2 minutes and then flip to skin side and cook for an additional minute.
Transfer par-cooked salmon to plate. Add remaining tablespoon of olive oil and mushrooms and sautee for 3 minutes until softened. Add garlic, ginger and lemongrass to mushrooms and cook, stirring frequently, for an additional 1 minute.
Add lime juice, fish sauce and sugar, quickly stirring in for 1 minute. Lower heat to medium-low.
Add coconut milk and red chili sauce to mushroom mixture and stir in to combine.
Add fish back into this mixture and let simmer on medium-low, with lid on skillet, for 3 to 4 minutes until hot and cooked through.
Sprinkle with lime zest, dried chili flakes and cilantro.
Serve with rice or noodles.