Pat the salmon dry with a paper towel then season both sides evenly with salt and pepper.

In a large non-stick skillet, heat the oil over medium-high heat. Add the salmon and cook for 2 to 3 minutes. Flip and continue to cook until golden brown, another 2 to 3 minutes. Remove from skillet and set aside.

Reduce heat to medium and add the garlic and shallot. Gently sauté being careful not to burn, about 1 minute. Add the Dijon and pour in the white wine. Whisk until smooth and cook until the wine has reduced by half, about 2 minutes.

While whisking, slowly pour in the coconut milk until well incorporated and bring to a rapid simmer. Once simmering, reduce the heat so the sauce is lightly simmering, about medium-low heat.

Add the lemon zest, lemon juice, chives, dill, tarragon, salt, and pepper and stir to combine. Nestle the salmon back into the sauce and cook, uncovered, until the salmon is cooked to your desired doneness, 3 to 5 more minutes.

Top with more fresh herbs and serve! I like to serve with roasted asparagus and serve over a short pasta, like orzo.