Preheat the oven to 450⁰F. Stir cumin seeds in small skillet over medium heat until lightly toasted and fragrant, about 2 minutes. Set aside.
Using Microplane or other fine grater, grate enough lemon peel to measure 1 teaspoon. Cut lemons in half; squeeze enough juice to measure 3 tablespoons.
Transfer cumin, 1 tablespoon lemon juice, 1 cup cilantro, 2 teaspoons garlic and paprika to food processor; pulse until cilantro is finely chopped. With machine running, add oil, then vegetable broth or water and blend until cilantro is finely minced. Transfer charmoula to bowl. Season to taste with salt and pepper.
Mix yogurt, remaining 2 tablespoons lemon juice, 1 teaspoon lemon peel, remaining 1/4 cup cilantro and remaining 1 teaspoon garlic in small bowl. Set yogurt sauce aside.
Toss potatoes with 1 tablespoon Charmoula on heavy large rimmed baking sheet. Place salmon in center of another heavy large rimmed baking sheet, spacing apart. Drizzle each salmon fillet with 1 tablespoon Charmoula; turn to coat on all sides. Surround salmon with green beans; drizzle beans with remaining Charmoula and toss to coat.
Place potatoes and salmon with green beans in oven. Roast salmon and green beans until salmon is almost opaque in center and green beans are crisp-tender, about 8 minutes. Remove salmon and green beans from oven, but let rest on hot baking sheet while potatoes finish roasting. Continue roasting potatoes until tender, about 8 minutes longer. Transfer salmon, green beans and potatoes to plates. Pass yogurt sauce separately.
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