Soybean Salsa Salmon - California Ripe Olives

Ingredients

• 1 1/2 cups frozen corn kernels, blanched
• 1 1/2 cups frozen, shelled edamame (soybeans), blanched
• 1/2 cup California Black Ripe Olives, sliced
• 1/2 cup toasted sliced almonds
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 (6 oz.) boneless, skinless salmon fillets