Heat oil in a large saucepan over medium heat. Add onion and garlic; heat two minutes.
Add chicken broth, coconut milk, sweet potato, tomato paste, ginger, curry powder, cumin, cayenne, salt and pepper. Bring to a boil, reduce heat and simmer until potatoes are tender, about 20 minutes.
Add salmon, peas and lemon juice; continue simmering five minutes, stirring gently so as not to break up salmon. Serve garnished with cilantro.
Recipe Notes
Per serving: 458 calories, 31 g protein, 25 g fat (9 g saturated fat), 30 g carbohydrates, 5 g fibre, 62 mg cholesterol, 368 mg sodium