Ingredients
1
box (9 oz) frozen baby lima beans
1
medium eggplant, unpeeled, cut into fourths lengthwise, then crosswise into 1-inch pieces
2
tablespoons olive oil
1/4
teaspoon salt
1/8
teaspoon pepper
1/2
cup roasted red bell peppers (from a jar), drained, cut into thin strips
1
cup fresh baby spinach leaves
1 1/4
lb salmon fillet (1 inch thick)
1
teaspoon olive oil
1/8
teaspoon salt
1/8
teaspoon pepper
1
cup plain panko crispy bread crumbs
2
tablespoons grated lemon peel
1
teaspoon dried oregano leaves
1
clove garlic, minced
1
tablespoon olive oil
Preparation
Heat oven to 375°F. Line 15x10x1/2-inch pan with heavy-duty foil; spray foil with cooking spray.
If lima beans are frozen in solid block, microwave on High about 1 minute or just long enough to break beans apart. Place beans and eggplant in pan; drizzle with 2 tablespoons oil. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; toss. Spread in single layer in pan. Bake 15 minutes.
Pat salmon dry with paper towels. Remove pan from oven. Push vegetables to sides of pan; place salmon skin side down in center. Brush salmon with 1 teaspoon oil; sprinkle with 1/8 teaspoon each salt and pepper. Arrange vegetables in single layer around salmon. In small bowl, mix topping ingredients. Press half of mixture, about 1/2 cup, evenly on salmon. Sprinkle remaining topping over vegetables.
Bake 20 to 30 minutes or until fish flakes easily with fork and vegetables are crisp-tender. (If fish browns too quickly, cover loosely with foil.)
Spoon beans and eggplant into large heatproof bowl; cover salmon with foil. Toss vegetables with roasted peppers and spinach. Cover with foil; let stand 2 to 3 minutes or until spinach is slightly wilted. Cut salmon into 4 servings; carefully lift fish from skin with pancake turner to serving plate. Serve salmon with vegetables.
