Step 1 Preheat oven to 180°C. Line 2 baking trays with baking paper. Combine yoghurt with tandoori paste in a shallow glass or ceramic dish. Add salmon and turn to coat. Cover dish and place in fridge to marinate for 15 minutes.
Step 2 Place capsicums and broccoli on one of the prepared baking trays; sprinkle with cumin and spray with olive oil. Roast veg for 15 minutes, or until tender and golden, adding asparagus for last 5 minutes of cooking time.
Step 3 Meanwhile, drain salmon of excess marinade and place on the other prepared baking tray; roast for 10–12 minutes, or until cooked to your liking.
Step 4 Meanwhile, boil rice in a large saucepan of water for 12 minutes, or until just tender, then drain and return to pan. Add coriander and lemon zest; stir to combine and cover to keep warm.
Step 5 Divide salmon, rice and roast vegetables among 4 plates; top with a dollop of yoghurt, season with cracked black pepper and serve with a lemon wedge.