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1
Toss green onions, dill, cilantro, and mint in small bowl.
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2
Set herb mixture aside.
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3
Toast coriander seeds in small dry skillet over medium heat until slightly darker in color and fragrant, about 2 minutes.
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4
Cool.
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5
Crush in mortar with pestle, or place in plastic bag and coarsely crush with mallet or rolling pin.
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6
Whisk 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, 1/2 teaspoon lemon peel, and half of crushed coriander in 11x7x2-inch glass baking dish.
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7
Sprinkle salmon with salt and pepper; add to baking dish and turn to coat.
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8
Let salmon marinate at least 15 minutes and up to 30 minutes.
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9
Mix yogurt, tahini, 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, and 1/2 teaspoon lemon peel in small bowl.
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10
Stir in half of herb mixture.
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11
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400F.
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12
Brush 2 large rimmed baking sheets with oil.
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13
Toss potatoes, carrots, remaining coriander, and 2 tablespoons oil in large bowl.
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14
Spread potato mixture on 1 baking sheet; sprinkle with salt and pepper.
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15
Roast on top oven rack until almost tender, about 18 minutes.
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16
Meanwhile, arrange salmon on second oiled sheet.
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17
Toss snap peas with remaining marinade in dish; stir into potato mixture.
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18
Transfer sheet with potato mixture to lower oven rack.
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19
Place sheet with salmon on upper oven rack.
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20
Roast salmon until just opaque in center and vegetables until tender, about 8 minutes.
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21
Transfer salmon to platter.
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22
Mix remaining herb mixture into vegetables; spoon vegetables around salmon.
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23
Garnish with lemon wedges; serve with yogurt sauce.
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24
Available at some supermarkets, natural foods stores, and Middle Eastern markets.
