Chop the onion and slice the bell pepper.

Heat olive oil in a large skillet over medium heat. Sauté the onion until golden, about 3-4 minutes.

Add minced garlic and grated ginger; cook for an additional minute until fragrant.

Stir in curry powder and toast for another minute to enhance flavor.

Pour in coconut milk while stirring continuously until well combined.

Gently place salmon fillets into the mixture and simmer on low heat for 5-7 minutes until cooked through.

Add sliced bell peppers during the last few minutes of cooking to retain crunch.

Finish with lime juice and garnish with chopped cilantro before serving.