Take out equipment.
Preheat oven to 450° F (230º C) Peel sweet potato. Thinly slice, and place in a single layer on cookie sheet. Drizzle with peanut oil. Toss to coat all sides. Place in oven. Set timer for 10 minutes.
Slice and heap in the middle of 1 or 2 large pieces of foil, shiny side up: zucchini, pepper, onion, and mushrooms. Drizzle with olive oil and sprinkle with spice.
Seal tightly and put into oven next to sweet potato.
When timer rings for sweet potato…
Turn potato slices over and set timer for 10 more minutes. In a large mixing bowl, combine crushed pecans and bread crumbs. Grate fresh ginger and shallot, and add to bowl. Add pinch of salt and pinch of pepper. Combine and set aside for salmon.
When timer rings again for sweet potato turn oven off. Spray a frying pan with cooking spray. Pat crumb mixture onto one side of filets until coated. Sauté, spice side down, over med-high heat. Set timer for 3 minutes. (varies according to thickness of filets)
While salmon is cooking…
Pat crumb mixture onto other side of salmon. When timer rings turn salmon and set timer for 3 additional minutes. When timer rings again, check salmon is cooked through before serving.