Mediterranean Breaded Salmon With Vegetables
Ingredients
Vegetables
- 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
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup roasted red bell peppers from a jar, drained, cut into thin strips
- 1 cup fresh baby spinach leaves
Salmon
- 1¼ lb salmon fillet 1 inch thick
- 1 teaspoon olive oil
- ⅛ teaspoon salt
- ⅛ 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
Instructions
- Heat oven to 375°F.
- Line 15x10x1-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 ¼ teaspoon salt and ⅛ 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 ⅛ teaspoon each salt and pepper.
- Arrange vegetables in single layer around salmon.
- In small bowl, mix remaining ingredients.
- Press half of mixture, about ½ cup, evenly on salmon.
- Sprinkle remaining mixture 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 Minutes or until spinach is slightly wilted.
- Cut salmon into Servings; carefully lift fish from skin with pancake turner to serving plate.
- Serve salmon with vegetables.
Nutritional Information
Calories: 500 kcal