A fresh dish that is perfect to serve up for simple weeknight meals. 


  • 2 fillets salmon, skin off

  • 2 tbsp Roza's Gourmet Mango Chilli & Coconut Chutney

  • 2 small zucchinis chopped

  • 1 red capsicum chopped

  • 1/2 red onion sliced

  • 1 small sweet potato diced into small cubes

  • 1 tbsp extra virgin olive oil + extra

  • 1 tbsp fresh parsley chopped

  • Good quality salt and pepper


  • 1.

    Pre-heat oven to 180C.

  • 2.

    In a mixing bowl, toss vegetables with olive oil and a pinch of salt and pepper.

  • 3.

    Generously coat salmon with Roza’s Gourmet Mango Chilli & Coconut Chutney. Set aside.

  • 4.

    Spread vegetables onto an oven tray and roast for 30 minutes or until tender.

  • 5.

    After 20 minutes of vegetables roasting, make space amongst vegetables and add salmon to tray.

  • 6.

    Cook in oven for 8-10 minutes or until salmon is cooked to liking.


This exclusive recipe was designed by Brisbane nutritionist and recipe developer Casey-Lee Lyons from Live Love Nourish for Roza’s Gourmet.

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