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.