Herbed Salmon

Herbed Salmon

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Makes: 4 servings

Cook: 22 minutes

  • 1 pound fresh or frozen salmon fillets

  • Olive oil cooking spray, Mazola® Pure

  • 11⁄2 cups frozen whole-kernel corn, thawed

  • 1 jar (4.5-ounce) sliced mushrooms, drained, Green Giant®

  • 3 tablespoons herbes de Provence

  • 2 tablespoons chopped pimientos

  • 1 tablespoon chopped fresh flatleaf parsley

  • 1 tablespoon balsamic vinegar, Alessi®

  • 1⁄2 teaspoon crushed garlic, Christopher Ranch®

  • 2 teaspoons extra-virgin olive oil, Bertolli®

  • Fresh flat-leaf parsley sprigs (optional)




Thaw fish, if frozen. Preheat oven to 350°. Rinse fish under cold water and pat dry with paper towels. Cut into 4 serving-size portions. Lightly coat a baking sheet with cooking spray.

In a microwave-safe bowl, combine corn, mushrooms, 1 teaspoon of the herbes de Provence, pimientos, chopped parsley, vinegar, and garlic; set aside. Sprinkle remaining herbes de Provence on a plate.

Brush fish with olive oil. Coat fish with remaining herbs; place on prepared baking sheet. Bake in preheated oven for 22 to 26 minutes or until fish flakes easily when tested with a fork. Do not overcook.

Cover corn mixture; microwave on high setting (100% power) for 2 to 21⁄2 minutes. Serve with fish. Garnish with parsley sprigs (optional).

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