Preheat the oven to 475 degrees F. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches from the heat source.

Cook rice according to package instructions.

Mix the spices (brown sugar, curry powder, onion powder, garlic powder, salt) and olive oil to make a paste. Place the salmon skin side down on the prepared baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes, depending on the thickness of the salmon and your desired level of doneness (8-10 minutes is often ideal).

While the salmon bakes, heat the tablespoon of olive oil in a skillet over medium heat. Add the minced garlic, minced ginger, and lemongrass paste; sauté for 5 minutes until fragrant. Stir in the brown sugar and red curry paste; cook for another 3 minutes. Pour in the coconut milk and season with fish sauce (or soy sauce), lime juice, and lime zest to taste. Add the chopped spinach and stir until wilted into the sauce.

Serve the cooked salmon over prepared rice. Spoon the coconut curry sauce over the salmon. Garnish with fresh herbs like cilantro, basil, or mint.