Pre-heat oven to 425F for the salmon. Meanwhile, start making the sauce
In a large, deep skillet, add 1 tsp. of extra virgin olive oil and add the garlic, red curry powder, diced chilies and diced lemongrass (if using)
Cook for about 1 minute on medium heat - be careful not to burn the garlic
Add the canned coconut milk and tomato paste and whisk until smooth
Season with salt and pepper and adjust as needed
If you're not using lemongrass, add in the lemon juice here
Add your cherry tomatoes and green beans (if using)
Meanwhile, add salt and pepper to the salmon filets and bake the salmon at 425F for 10 minutes
Cook on medium heat for about 5-6 minutes until the sauce has thickened
Add your salmon to a big plate or bowl and top with the sauce, garnish with chopped cilantro or green onion and a squeeze of lemon!