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Recipe courtesy of Sandra Lee

Show: Semi-Homemade Cooking

Episode: Herb Garden

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Herb Crusted Salmon with Sweet Corn and Mushrooms

Total:: 45 min
Prep:: 15 min
Cook:: 30 min

Yield:: 4 servings

Level:: Easy

Ingredients

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

Directions

Preheat oven to 350 degrees F. Lightly spray a baking sheet with olive oil cooking spray; set aside.

In a microwave-safe bowl, combine corn, mushrooms, pimentos, garlic, parsley, 1 teaspoon herbs, and vinegar. Mix thoroughly and set aside.

Cut salmon into 4 serving portions. Sprinkle remaining herbs on a plate. Use a pastry brush to brush salmon with olive oil.

Coat salmon with herbs and place fillets on prepared baking sheet. Bake in preheated oven for 22 to 26 minutes.

Cover corn mixture and heat in microwave on HIGH for 2 to 2 1/2 minutes.

Serve salmon immediately over corn mixture.

My Private Notes

Name: Herb Crusted Salmon with Sweet Corn and Mushrooms
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 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