Preheat oven to 425°F (220°C).

Add salmon filet to a tray lined with parchment or foil, along with potato wedges, eggplant, yellow squash, and baby zucchini.

In a bowl, combine mayo of choice, sriracha, lime juice, and cilantro. Stir to integrate, adjusting seasonings to taste.

Blend roasted cashews until grainy in texture, like a cashew meal/flour.

Spread sriracha mayo on top of salmon filet and sprinkle with blended cashews as a crust topping.

Drizzle veggies with oil and sprinkle on pine nuts. Season to taste and toss to coat.

Cover salmon with a foil tent to prevent filet from drying out in the oven. (If you prefer your salmon cooked more medium-rare than well-done, cook salmon for just 8-10 minutes on a separate pan from your vegetables.)

Roast for 25 minutes.

Top with chives, serve, and enjoy!