Season the salmon fillets generously with salt and pepper on both sides and set aside.

In a large skillet, heat olive oil over medium-high heat and sear the salmon fillets for 3–4 minutes on each side until cooked through.

Sauté the chopped onion in the same skillet for about 3–4 minutes until translucent.

Add minced garlic and grated ginger, sauté continuously for an additional minute.

Stir in red curry paste and cook for 1 minute until well combined.

Pour in coconut milk, fish sauce, and brown sugar, stirring to combine, then bring to a gentle simmer.

Add sliced red bell pepper and sugar snap peas, cooking for 4–5 minutes until tender.

Return the seared salmon to the skillet, spooning curry sauce over it, and simmer gently for 2–3 minutes.

Stir in lime juice and half of the cilantro before serving.

Serve over jasmine or basmati rice, garnished with remaining cilantro and lime wedges.