Baked Salmon with Roasted Corn, Bean and Squash Relish
- 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
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.
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.