1. Preheat oven to 425°F (220°C). 2. In a bowl, toss 100g diced zucchini, 50g diced bell pepper, and 50g diced red onion with 5ml olive oil, 1g salt, and 1g black pepper. 3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and lightly browned. 4. Meanwhile, in a bowl, mash 100g red kidney beans with a fork. 5. Add 100g canned salmon (flaked), 3g minced garlic, 50g beaten egg, 15g breadcrumbs, 5ml lemon juice, 5g chopped dill, 5g chopped parsley, 5g Dijon mustard, 1g salt, and a pinch of black pepper. Mix well. 6. Form the mixture into 2-3 patties. 7. Heat 5ml olive oil in a skillet over medium heat. 8. Cook the patties for 3-4 minutes per side until golden and cooked through. 9. In a small bowl, mix 30g Greek yogurt with 5ml lemon juice and a pinch of dill. 10. Serve the salmon patties with the roasted vegetables and yogurt sauce.