2 red bell peppers, seeded and cut into 3/4-inch (1.5 cm) cubes

1 sweet potato, peeled and cut into 3/4-inch (1.5 cm) cubes

1 onion, thinly sliced

3 tbsp (45 ml) olive oil

1 1/2 lb (675 g) skinless salmon, cut into 4 steaks

3 tbsp (45 ml) store-bought mango chutney (see note)

1/2 tsp black peppercorns, crushed

2 tbsp chopped fresh parsley

With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

On the prepared baking sheet, combine the vegetables and 2 tbsp (30 ml) of the oil. Season with salt and pepper. Bake for 45 minutes or until tender and golden brown.

In a large non-stick skillet over high heat, brown the salmon in the remaining oil for 4 minutes. Flip and continue cooking until the desired doneness, brushing several times with the mango chutney. Sprinkle with the crushed peppercorns and parsley. Season with salt.

Serve the salmon with the roasted vegetables.

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