Finely chop dill and mint.

Zest and juice the lemon.

Prepare the ras el hanout spice blend.

Dice the cucumber.

Combine chopped dill, chopped mint, lemon zest, three-quarters of the lemon juice, ras el hanout, olive oil, and diced cucumber to make a vinaigrette.

Smear a thin layer of Greek yogurt down the center of a large plate.

Thinly layer the salmon on top of the yogurt.

Sprinkle the salmon with the remaining lemon juice and a pinch of salt.

Drizzle the vinaigrette on top of the salmon.

Garnish with coarsely chopped dill and mint.

Serve immediately.