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).