For Roasted Veggies:

• 10 ounces haricot verts
• 1 bunch broccolini
• 4 bell peppers, seeded and sliced (I used a mix of red/green/orange/yellow)
• 1 medium yellow onion, sliced
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper

For Sauce:

• 1/2 cup plain Greek yogurt (I used Stonyfield 0% Fat)
• 2 tablespoons fresh cilantro, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 1/2 teaspoon fresh lime zest
• 1 1/2 teaspoons fresh lime juice
• 1 teaspoon honey
• 1/2 teaspoon sriracha
• 1/2 teaspoon kosher salt

For Salmon:

• 4 skin-on salmon fillets (about 6 ounces each)
• 2 tablespoons sunflower or peanut oil
• Kosher salt and freshly cracked black pepper