Baked Salmon with Roasted Corn, Bean and Squash Relish
- 4 (6 ounces each) salmon fillets
- ¼ cup olive oil, divided
- ¼ cup fresh or frozen corn
- ¼ cup canned black beans, rinsed and drained
- ½ cup butternut squash, peeled, diced and cooked
- ¼ red pepper, diced
- 1 scallion, diced
Preheat oven to 400 °F.
In a small bowl, gently toss 2 Tablespoons of olive oil with the corn, beans, squash, salt, and pepper. Prepare 2 baking tray by coating with non-stick cooking spray. Spread vegetables on one tray and place in oven for 10-15 minutes, stirring once. Remove from the oven and cool. Mix in red pepper and scallion.
Place salmon fillets on the other prepared baking tray. Sprinkle with salt and pepper and drizzle with 2 Tablespoons of olive oil. Place in the oven and bake for 9 to 13 minutes until done.
Serve the fish topped with the vegetable relish.
Za’atar enhances Chef’s recipe 3 times: 1) toasted with the vegetables to bring out its deep notes 2) added as the herbal ingredient in the finishing vinaigrette 3) a light dusting right before serving to preserve its lighter, more delicate flavors.