Heat your oven to 350ºF, set out a large sheet pan, lay out two squares of aluminum foil, and lightly scrunch up the sides to form a bit of a bowl shape.
Place a piece of salmon onto the centre of each piece of foil and set aside.
In a glass measuring cup or medium bowl, whisk together the coconut milk, red Thai curry paste, garlic, ginger, and red pepper flakes if you like a bit of extra spice. Add in the zest and juice of ½ a lime and season with salt. Pour this coconut milk mixture over each piece of salmon. Since you scrunched up the foil, the coconut milk shouldn’t just spill out everywhere but, if it does start to creep towards the sides, curl the edges up.
Divide over the cherry tomatoes and snow peas or green beans. Seal the packets by gathering edges of the foil over the fish and folding and pinch to form a tight seam.
Bake the salmon for 18 to 20 minutes, depending on the thickness of the salmon fillets.
To serve, cut the remaining half of a lime into wedges. Place the unopened packets onto plates and, just before digging in, open the packets, scoop over some cooked rice, and garnish with green onions, chopped peanuts, and cilantro with a lime wedge on the side.
