Mix the curry paste and lime juice together in a small dish. Add the salmon to the curry mixture and turn to coat evenly. Cover the dish with clingfilm and chill in the fridge for 1 hour.
While the salmon is marinating, make the chutney by stirring together the nectarine, plums, blueberries, red onion, cayenne pepper, coriander, lime juice, salt and pepper in a bowl. Place chutney in fridge until the salmon is ready.
Preheat the oven to 220 degrees C (Gas mark 7).
Remove clingfilm from salmon and bake in the preheated oven until salmon flakes easily with a fork, 12 to 15 minutes. Spoon chutney in even amounts over each fillet, and serve.