Baked salmon with pan-roasted corn salsa

I've been wanting some salmon for a while now so tonight's dinner gave me that opportunity. I found the recipe on the kitchendaily.com website and I'll attach the link here so you can look at it too. Of course I'll post the recipe below as well so you don't have to go to a different website if you don't want, you can just scroll down to find it.

Review: This recipe was pretty scrumptious. There really isn't anything I would change but I would say that I used the mild Picante sauce so if you like "hot" or "spicy" foods you could get the medium or hot Picante sauce. I also did not serve it with a side but you could serve it with an additional vegetable or even some rice would go well with it. The recipe did call for 1 cup of whole kernel corn but I just bought a small bag and used the whole thing because I didn't figure it would hurt having extra corn to serve on top of the salmon. It also called for thawing the corn but I just poured the bag straight from the freezer to the pan.

Recipe:

• 4 fresh salmon fillets (about 1 1/2 pounds or however many and however big you want them to serve to however many people you have)
• 1 jar (16 ounces) Pace Picante Sauce
• 1 teaspoon olive oil
• 1 cup frozen whole kernel corn, thawed and drained
• 1 tablespoon chopped fresh cilantro leaves
• 1 tablespoon lemon juice

Heat the oven to 400 degrees Fahrenheit. Place the salmon in a 13 x 9 x 2-inch baking pan and spoon 1/2 cup of the Picante sauce over the fish. Bake for 15 minutes or until the fish flakes easily when tested with a fork. Heat the oil in an 8-inch skillet over medium heat and add the corn. Cook for about 4 minutes or until the corn starts to brown (if you thaw it, it might take around 4 minutes but it took mine a couple minutes longer because I didn't thaw them first). Stir the remaining Picante sauce, cilantro and lemon juice in the skillet and heat through. Serve the salmon with the corn salsa.

Tip: To thaw the corn, microwave on HIGH for 1 minute.