Preheat oven to 375°; cut 4 (18" x 12") sheets parchment paper.
In large skillet, toast almonds over medium-high heat for 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
In small bowl, whisk oil, curry powder and 1/2 teaspoon salt.
In medium bowl, toss tomatoes, peas, pepper and remaining 1/4 teaspoon salt.
Place parchment sheets lengthwise on work surface; divide tomato mixture onto right side of sheets. Place salmon on top of tomato mixture; brush salmon with oil mixture. For each packet, fold left side of sheet over salmon and tomato mixture; fold edges several times to seal tightly and place on rimmed baking pan.
Bake packets 20 minutes or until internal temperature of salmon reaches 145°.
While the salmon packets bake, prepare rice based on package directions. Makes about 3 cups.
With kitchen shears, cut an X in top of packets and carefully pull back parchment to release steam. Serve salmon and tomato mixture over rice and sprinkle with almonds.