1.5 pounds fresh salmon fillet(4 fillets)1 jar (16 ounces) Pace® Picante Sauce1 teaspoon olive oil1 cup frozen whole kernel corn, thawed and drained1 tablespoon chopped cilantro1 tablespoon lemon juice
Heat the oven to 400°F.Place the salmon in a 13 x 9 x 2-inch baking pan. 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. Add the corn and cook for 4 minutes or until the corn starts to brown.Stir the remaining picante sauce, cilantro and lemon juice in the skillet and heat through. Serve the salmon with the corn salsa.