Herbed Salmon

Ingredients

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)

Directions

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).