1-Start by preheating your oven to 375°F (190°C) and setting a rack in the center. This step ensures even cooking for your Green Thai Curry Salmon. While the oven heats, season your four 4-ounce skinless salmon fillets with ½ teaspoon sea salt and ½ teaspoon freshly cracked black pepper, then set them aside.

2-Next, combine the curry base in an ovenproof skillet over medium heat. Mix one 13.5-ounce can of coconut milk, 1 tablespoon green curry paste, 1 tablespoon fresh lime juice, 1 teaspoon freshly grated ginger, and 1 tablespoon fish sauce. Heat this mixture until it simmers gently, stirring to blend the flavors.

3-Now, add the vegetables: one small sweet onion sliced into half-inch-thick half rounds, one red bell pepper cut into half-inch-thick strips, and one green bell pepper cut into half-inch-thick strips. Let them simmer for about 5 minutes until they soften and release their aroma. Nestle the seasoned salmon into this curry mixture for a cozy fit.

4-Bake the skillet in the oven for 10 to 12 minutes, checking that the salmon flakes easily with a fork but stays moist inside. Aim for an internal temperature of 145°F (63°C) to keep it tender. Once done, serve hot over cooked rice and garnish with 4 thinly sliced green onions, fresh chopped cilantro, and red pepper flakes as you like.