Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir in the mushrooms and cook until their edges are golden, about 2 minutes. Add the bok choy and snow peas and cook, stirring occasionally, until crisp-tender, about 4 minutes. Stir in the curry paste and cook until fragrant, 1 minute. Pour in the coconut milk and simmer until the sauce has thickened, about 3 minutes. Season with salt and pepper. Spoon the vegetables and sauce around the salmon and serve.