Heat the oil in a saute pan over medium heat.
Add the garlic, ginger and onion and cook for 2-3 minutes to soften.
Add the salmon filets, skin side down and cook for 1-2 minutes.
Add the red curry paste and coconut milk and stir to combine.
Turn the heat down to low and simmer for 6-7 minutes or until the salmon is cooked through.
Take off the heat and stir in the lime zest.
To serve, place some of the rice on your plate and top with one salmon filet.