Summer Salmon with Mixed Vegetables

This was adapted from a great recipe from Real Simple for Barbecue-Glazed Salmon With Green Beans and Corn. Fundamentally - it is two items - a simple fish and a great vegetable side dish. I loved the way that it came out. The fish was amazingly simple and a great taste that we have not done before. One of the great ways to vary this is to choose a barbecue sauce that is to your liking. If you like a spicy fish, use a spicy sauce. That is what we did - but I will try it again with a honey-based sauce to give it a sweeter taste. What is really great is that we have a nice new salmon recipe to work with. Such a great fish - it is nice to have it in our rotation once or twice a week.

Ingredients (Serves 3-4):

1 tbsp and 1 tsp Olive oil
1 lbs Green beans, cut in half
12 oz Whole Mushrooms (white), stems removed
Kosher salt and black pepper (to taste)
1 cup Corn, frozen
Olive oil spray or cooking spray
1 - 1 1/4 lbs Skinless salmon fillets
1/4 - 1/3 cup Barbecue sauce
Additional kosher salt and pepper to taste

Directions
1. Preheat oven to 500° F.
2. Heat olive oil in a large skillet over medium-high heat. Add the green beans, mushrooms and kosher salt and pepper to taste. Cook, tossing frequently, for 5 minutes. Add the corn and cook, tossing frequently, for 4 minutes more.
3. Place the salmon on a foil-lined baking sheet with a light spray of olive oil. Season the salmon with a pinch of kosher salt and pepper. Brush the fillets with the barbecue sauce. Bake until cooked through, around 8 minutes.

Enjoy! You can add a starch like rice or potatoes if you like.