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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
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