Sear the Salmon: Heat olive oil in a large skillet over medium-high. Season salmon with salt and pepper. Sear flesh-side down (if skin-on) for 3-4 minutes until golden. Flip and cook another 2-3 minutes. Remove from pan and set aside.

Make the Sauce: In the same pan, lower heat and melt butter. Add garlic and cook until fragrant, about 30 seconds. Stir in Dijon mustard, paprika, and coconut milk. Let simmer 2-3 minutes, stirring occasionally.

Bring it All Together: Return the salmon to the pan. Spoon sauce over the top and let simmer on low heat 4-5 minutes, or until salmon is cooked through and flaky.

Garnish & Serve: Top with toasted coconut flakes and chopped parsley. Serve over brown rice, spinach, or avocado.