• Preheat the oven to 400°F. Lightly spray an 11 x 7 x 2-inch baking dish with cooking spray.
• Cut each cucumber in half lengthwise. Scoop out and discard the seeds. Slice the cucumbers into 1/4-inch-thick crescents. Arrange the cucumbers and onion around the edges of the baking dish.
• Place the fish in the center of the dish. Sprinkle the lemon juice over the fish. Sprinkle the remaining ingredients over the fish, cucumbers, and onion.
• Bake for 15-20 minutes, or until the fish is cooked to the desired doneness and the vegetables are tender-crisp.

• Soak the skewers for an hour (start with this step when you start prepping the meal)
• Rinse the eggplant and cut into bite-sized pieces, about 2" each.
• Mix in the spices and chopped herbs with the olive oil.
• Skewer the vegetables and the mint leaves on wooden skewers, then brush with the oil mixture. Cook on the grill for 10 minutes, then drizzle with lemon juice before serving.

Marinade

• In a medium bowl, whisk together the marinade ingredients until well-combined.
• Place the salmon in a large bowl (or large Ziploc resealable bag) and pour the marinade on top, making sure that the salmon is evenly coated. Cover with plastic wrap and place in the refrigerator for 15 minutes.
• As the salmon marinades, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

For the Fish

• Prepare the vegetables (peeling and slicing) then place them onto the baking sheet. Drizzle with olive oil and a generous amount of salt and pepper. Toss to coat before spreading the vegetables into a single layer (slight overlap is okay) leaving space in the center of the baking sheet for the salmon.
• Once the salmon fillets are done marinating, place the salmon in the open space on the baking sheet. Pour the leftover marinade over the salmon.
• Bake for 10-15 minutes depending on the thickness of the salmon and desired doneness (the salmon should flake easily with a fork).
• Sprinkle with a pinch of salt and pepper. Optionally top with toasted sesame seeds. Best served immediately.