Preheat your oven to 200°C (390°F). In a mixing bowl, combine the curry powder, olive oil, salt, and pepper to create a marinade for the salmon.
Coat the salmon fillets in the marinade and set aside for about 10 minutes while you prepare the vegetables.
Bring a pot of salted water to a boil. Add the cubed potatoes and cook for about 15 minutes or until tender. Drain and set aside.
In a baking dish, place the marinated salmon fillets. Arrange the sliced carrots and peas around the salmon.
Pour the vegetable broth into the baking dish, allowing the flavors to meld together during baking.
Place the dish in the preheated oven. Bake for 20–25 minutes or until the salmon flakes easily with a fork and the vegetables are tender.
While the salmon bakes, mash the potatoes slightly or serve them whole if you prefer. Once the salmon and vegetables are ready, serve the salmon on top of the potatoes and garnish with fresh mint leaves.
