1. Preheat the oven to 230°C (450°F).
2. In a bowl, mix together the paprika, coriander, cumin, salt, and pepper; then set aside.
3. In an oven-safe dish, mix together the zucchini, red peppers, onions, and chickpeas. Add 1 tablespoon of oil and half of the spice mixture. Mix well to distribute the spices evenly on the vegetables, then bake for 20 minutes.
4. Meanwhile, coat the salmon fillets with the remaining oil and the other half of the spice mixture, then set aside.
5. Remove the dish from the oven and mix the vegetables with a spatula. Make 4 holes in the middle of the vegetables, the size of the salmon fillets, and place the salmon in them. Return to the oven for 10 minutes.
6. When serving, place 1 tablespoon of yogurt on each salmon fillet. Sprinkle with chopped mint.