Preheat the oven to 350F/160C. Lightly oil a medium-size casserole dish, about 9 inches / 22-cm square X 2 inches / 5 cm deep.

Toss the eggplant and zucchini slices with half the olive oil, garlic and oregano. Place in alternating pieces in neat rows in the baking dish. Slip the pepper and onion slices in between. Season with salt and pepper. Pour the tomatoes and remaining olive oil over the top. Cover and bake for about an hour, or until the vegetables are soft. Remove cover and bake for abother 10 - 15 minutes, or until the vegetables are lightly charred.

Place skin-side down in an oiled oven-proof glass or ceramic baking dish.

Whisk together the mustard, honey, and orange juice. Season the salmon lightly with salt and pepper. Brush with the mustard-honey mixture.

Puree the garlic, ginger and almonds together in a food processor. Add the basil, feta and peppercorns. Puree until the mixture is a paste. Press this into the surface of the salmon.

Cover with parchment paper and then with aluminum foil, tucking in the sides to seal well. Bake at 350F / 160C for about 15 - 18 minutes, or until the salmon is fork tender. Remove the parchment and aluminum foil, turn on the broiler, and let the salmon bake under it for a few minutes, until the feta is lightly browned. Serve over the briam.

You can prepare the salmon after the briam is done. The briam may be served at room temperature.