Mango Chutney Salmon | RICARDO

Ingredients

• 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