Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper.
In a small bowl, mix together the spices, salt, and pepper. Add the bell pepper and cabbage to the baking sheet and toss with the oil and half of the spice mix (about 1 heaping tablespoon). Spread into an even layer and bake for 10-15 minutes, or until veggies are tender and browning in spots.
Meanwhile, pat your salmon dry and coat the salmon flesh really well in the remaining spice mix. If any excess spices remain, just add them to the sheet pan. Nestle the filets into the veggies and bake for 10-12 more minutes, or until cooked through. Option to flake up the salmon or leave it whole (you can peel the skin off or leave it on).
To make the sauce (if using), add all ingredients except water to a small bowl and mix until smooth. Add the water to thin it out so that it’s more drizzle-able (how much you add will depend on how thick your yogurt is).
Serve over a bed of your grain of choice and top with desired toppings.