Mediterranean Salmon Bowl

1. Prepare the roasted veggies: Spread cauliflower, yellow squash, and cherry tomatoes on an aluminum-foil lined baking sheet. Toss them in olive oil, add a dash of salt and pepper. Bake at 425°F (218°C) for 20-30 minutes until soft and golden.
2. Prepare the salmon: Season the salmon with fresh garlic (if available) or garlic powder, dried oregano, salt, and pepper. Bake at 350°F (175°C) for 20-25 minutes, or for convenience, bake at 425°F (218°C) for about 15 minutes alongside the vegetables.
3. Make the yogurt sauce: In a small bowl, mix together about 1/2 cup Greek yogurt with the juice of 1 lemon, a drizzle of olive oil, and some additional oregano, salt, and pepper.
4. Assemble the bowl: Start with a base of lemon balsamic arugula. Add the roasted vegetables and baked salmon. Drizzle generously with the lemon yogurt sauce and an extra balsamic drizzle if desired. Serve immediately.