Pre-heat the oven to 180’C
In a large oven dish, toss the butternut squash in the soy sauce and the oil and roast for 10 minutes.
Stir in the onion and peppers and roast for half an hour – stirring half way through.
Stir in the tomatoes and curry paste until everything is well coated and then place the salmon, skin-side-up, on top of the vegetables and return to the oven for 15 minutes (or 10 if you are just using small chunks of salmon).
After this time, stir in the coconut milk and return for a final 7 minutes to heat through.
Plate up with your rice and then top with the fresh coriander and a good squeeze of lime before devouring.