Culinary Cooking and Concepts
Chef John Findley, Executive Chef at The University Club of MSU
Featured Food: Salmon Yield: serves 4


  • 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
  • Salt
  • Pepper


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.

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