Baked Salmon with Roasted Corn, Bean and Squash Relish
Ingredients
- 4 (6 oz. each) salmon fillets
- ¼ c. olive oil, divided
- ¼ c. fresh or frozen corn
- ¼ c. canned black beans, rinsed and drained
- ½ c. butternut squash, peeled, diced and cooked
- ¼ red pepper, diced
- 1 scallion, diced
- Salt
- Pepper
Preparation
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.
Featured Recipes
Rhubarb & Strawberry Crisp
Combine tart rhubarb with sweet strawberries, add a streusel topping, and bake until bubbly. Dessert doesn’t get easier—or more classic—than this. Serve warm with a scoop of vanilla ice cream. You’re sure to get rave reviews!
Farro Salad with Grilled Vegetables
Chewy farro grains are delicious in this autumn-y salad. Recipe yields enough for dinner for 2 to 4 with some left for a couple of lunches. To do this, make the base with dressing, farro, and grilled veggies. Add fresh veggies to the base as you go.
Pecan and Dark Chocolate Chip Cookies
Roasting amps up the flavor in everything including pecans. Chef Kurt's attention to detail takes a traditional chocolate chip cookie to another level of yum!
Onion Soup
Onions, the simplest of pantry staples, mingle with butter, broth, and herbs to become luxuriously smooth and delicious. Add "homemade" croutons and a blend of cheeses to make a complete and satisfying meal.