Herb Crusted Salmon with Sweet Corn and Mushrooms

Ingredients

• 1 tablespoon balsamic vinegar 
• 1.5 cups corn kernels frozen organic
• 1 tablespoon flat-leaf parsley fresh chopped
• 0.5 teaspoon garlic crushed
• 3 tablespoons herbs de provence divided
• 4.5 ounce mushrooms sliced
• 2 teaspoons olive oil extra-virgin
• 2 tablespoons pimentos chopped
• 1 pound salmon fillet 

Equipment

• bowl
• baking sheet
• oven
• microwave
• pastry brush

Directions

1. Preheat oven to 350 degrees F. Lightly spray a baking sheet with olive oil cooking spray; set aside.
2. In a microwave-safe bowl, combine corn, mushrooms, pimentos, garlic, parsley, 1 teaspoon herbs, and vinegar.
3. Mix thoroughly and set aside.
4. Cut salmon into 4 serving portions.
5. Sprinkle remaining herbs on a plate. Use a pastry brush to brush salmon with olive oil.
6. Coat salmon with herbs and place fillets on prepared baking sheet.
7. Bake in preheated oven for 22 to 26 minutes.
8. Cover corn mixture and heat in microwave on HIGH for 2 to 2 1/2 minutes.
9. Serve salmon immediately over corn mixture.