For Roasted Veggies: Preheat oven to 425°F. Place haricot vests, broccolini, bell peppers and onion in a large bowl. Drizzle with olive oil, season with salt and pepper and toss well to combine. Spread veggies out on a large, rimmed baking sheet. Bake in preheated oven for 15 minutes, stir, then bake for another 10 minutes, or until they reach your desired level of doneness.

For Sauce: While veggies are roasting, in a small bowl mix together Greek yogurt, cilantro, mint, lime zest, lime juice, sriracha and salt. Set aside.

For Salmon: Heat oil in a large, non-stick skillet over medium-high heat. Pat the salmon dry with paper towels and season both sides well with salt and pepper. Place the salmon in the pan, skin-side down, and let cook for 2-3 minutes, flip, and continue cooking for another minute or two - until the salmon reaches your desired degree of doneness.

To Serve: Divide roasted veggies between 4 plates. Top each with one salmon fillet, skin-side up, and 2 tablespoons of sauce. Enjoy!