Coconut Curry Salmon

-1 Season the salmon fillets with salt, pepper and garlic powder.
-1 Heat a large skillet on medium heat then add about 1 tbsp of olive oil. 
-1 Cook the salmon fillets for about 5 minutes on one side, then flip and cook for another 2 minutes. Transfer the fillets to a plate and drain out some of the excess oil from the pan by using a paper towel to absorb the oil. 
-1 Into the same pan on medium heat add in the chopped shallot and bell pepper and stir together for about 3-4 minutes. 
-1 Add in the chickpeas, ginger, garlic, soy sauce and sugar and stir together together. Let it cook for another 3 minutes. 
-1 Season with a pinch of salt and add in the curry paste and coconut milk. Mix together to break up the curry paste and let the sauce simmer on a medium/low for about 5 minutes. 
-1 Place the salmon fillets back into the sauce and top with a squeeze of lime juice from half a lime. Cover the pan and let the salmon finish cooking for about 5-7 minutes. 
-1 Garnish with fresh lime slices and chopped cilantro and serve over rice.