Step 1Combine the lime juice, coconut milk and fish sauce in a small bowl. Set aside.
Step 2Cut four 25cm x 25cm pieces of foil and four 15cm x 15cm pieces of baking paper. Place 1 piece of baking paper on top of 1 piece of foil. Top with 1 salmon fillet and 1 piece of lemongrass. Drizzle with a quarter of the coconut mixture and sprinkle with a quarter of the chilli. Fold up ends of foil to enclose filling. Repeat to make 3 more parcels.
Step 3Heat a barbecue hotplate (or grill pan) to medium-high. Spray the pumpkin and carrots with olive oil and grill, turning, for 6–8 minutes, or until charred and tender. Grill shallots for 1–2 minutes, or until slightly charred and warmed through. Remove vegies and set aside.
Step 4Place fish parcels on the barbecue for 6–8 minutes, turning once, or until cooked to your liking. Set aside.
Step 5Meanwhile, blanch sugar snap peas and refresh under cold water. Place pumpkin, carrot, shallots and sugar snaps in a large bowl. Toss to combine.
Step 6Serve salmon with pumpkin salad. Drizzle with liquid from the parcels and garnish with coriander.