Preheat oven to 325 degrees.
Lay out salmon on a large rimmed baking sheet. Pat the salmon dry with paper towels, and season with salt and pepper.
In a sauté pan, melt the ghee and then add the leeks and sauté until they soften, about 5 minutes.
Add tomatoes and cook for another 5 minutes.
Stir in the kale, lemon zest , red pepper flakes, and sauté for another 5 minutes.
Add the coconut milk, curry paste,fish sauce and bay leaf
Simmer 15 minutes and keep warm.
While the sauce cooks, bake the salmon until you can easily slide a knife into the thickest part with no resistance.
Gently add salmon to sauce over low heat for about 3 minutes. Spoon the sauce over the salmon to coat it.
Serve hot and sprinkle with fresh parsley.