Preheat oven to 400F. Lay large sheet of parchment paper inside a shallow baking pan, lay salmon on top. Sprinkle salmon with lime juice, garlic, ginger, salt, pepper, and sriracha. Pour coconut milk on top, and sprinkle with cilantro. Add bell peppers on top of salmon, and form a pouch with parchment paper (try to make it as airtight as possible.) Bake for approx. 15 minutes, or until fish flakes easily with a fork. Serve with spinach leaves and avocado slices.
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