Put non-stick baking paper on the base of a shallow ovenproof dish. Arrange the salmon fillets in the dish, spacing them slightly apart. Season with pepper, if desired. Bake for 10 minutes.
While the salmon is cooking, heat a frying pan, spray with olive oil spray and gently fry the onion for 5 minutes until golden brown.
Add the garlic, coriander, cumin seeds, sultanas, 4 Tbsp water and a little seasoning. Heat for about 2 minutes until the water has almost evaporated.
Pile the chutney over the fish portions and spray with olive oil spray. Bake for a further 8 to 10 minutes or until the fish flakes easily when pierced with a knife. Serve with steamed broccoli.