Step 1

Preheat oven to 375°.Season salmon fillets with salt and pepper and set aside.In an ovenproof skillet whisk curry paste into coconut milk over medium heat until fully combined

Step 2

Add in lime juice, ginger, fish sauce and brown sugar along with onions and peppers

Step 3

Allow to simmer for 5 minutes stirring occasionally.Set prepared salmon into the curry mixture and transfer pan to oven

Step 4

Allow to cook for 10-12 minutes until salmon is just cooked through.Serve over cauliflower rice topped with cilantro and green onions.