Herb Crusted Salmon with Sweet Corn and Mushrooms

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1 1/2 cups frozen organic corn kernels

1 (4.5-ounce) jar sliced mushrooms

2 tablespoons chopped pimentos

1/2 teaspoon crushed garlic

1 tablespoon chopped fresh flat-leaf parsley

3 tablespoons herbs de Provence, divided

1 tablespoon balsamic vinegar

1 pound salmon fillet

2 teaspoons extra-virgin olive oil