Preheat oven to 450 degrees F.
Toss the cauliflower rice on a rimmed sheet pan with 1 tablespoon olive oil, 3/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and garlic powder. Scooch it to the side so that it’s in about a 1/2-inch thick layer and only taking up about three-fourths of the sheet-pan.
Add the green beans to the empty part of the sheet-pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
Bake for 10 minutes.
Remove sheet-pan from oven. Toss the green beans and cauliflower rice, then move the cauliflower rice to the sides, leaving an empty space to place your salmon filets. Add the salmon filets to the sheet-pan skin-side down, not touching. Season the salmon with a big pinch of salt and pepper, then drizzle the remaining 1 tablespoon olive over top.
Return sheet-pan to the oven and roast for 8 to 10 more minutes, depending on doneness preference. I like my salmon medium-rare, so I roast it for 8 minutes.
Meanwhile, in a small bowl, stir together Greek yogurt, honey, Dijon mustard, fresh herbs, and a small pinch of salt.
Use a spatula to divide the cauliflower rice, green beans, and salmon between two plates. Serve with a big dollop of sauce and garnish with fresh chopped herbs and flaky sea salt.
