In a small bowl, mix the paprika, cumin, coriander, turmeric, garlic powder, salt, and pepper until combined.
Prepare the sheet pan
Preheat the oven to 425°F.
Line a large sheet pan with parchment.
In a bowl, toss cauliflower and chickpeas with 2 Tablespoons of olive oil and half of the spice mix. Spread on sheet pan.
Roast for 20 minutes, or until cauliflower is golden and chickpeas start to crisp.
Add Salmon
Lightly coat the salmon portions with another teaspoon of olive oil. Sprinkle the rest of the spice mix evenly over all sides of all salmon portions and rub to coat.
Make space and nestle salmon portions among the vegetables.
Bake for another 10-12 minutes depending on thickness of the salmon until it is opaque in the center and flakes easily.
Make drizzle
Whisk yogurt, tahini, lemon juice, turmeric, and a splash of water until pourable. Add salt to taste.
Serve
Drizzle the turmeric-yogurt sauce over the salmon and vegetables, then garnish with pistachios, pomegranate, and parsley if using.
