Heat the oil in a large saucepan. Add the onion, garlic and ginger and cook for 3 minutes until softened. Add the red pepper and cook for a further 2 minutes. Stir in the tikka masala paste followed by the tomatoes and bring to the boil. Cook for 5 minutes.
Reduce to a simmer, add the salmon and season. Cook for 8 minutes or until cooked through. Stir through the cream and some of the yogurt leaving a little to drizzle on top, then scatter with the coriander before serving with naan bread.