Season salmon with lime juice, half ginger and garlic, black pepper and ½ tsp salt. Let salmon marinate for an hour.
In a pot, add oil. When oil is heated, sauté red and green bell peppers and onion for about 5 minutes.
Add remaining garlic and ginger and cook for about 1 minute until fragrant then add coconut milk, thyme, pimento and salt. Stir to combine.
Bring to a simmer and allow to cook for 10-15 minutes or until the sauce has reduced by half. Add salmon, grape tomatoes and scallion. Spoon sauce over salmon then cover and cook on medium low for 10-12 minutes until the salmon flakes easily with a fork. Serve with rice.