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Preheat oven to 400°F.
Place salmon on a rimmed baking sheet. Drizzle with 1 Tbsp. olive oil and sprinkle with sumac, granulated garlic, salt, and pepper. Roast for 12-15 minutes, until salmon is cooked through.
Meanwhile, heat remaining 2 Tbsp. olive oil in a large skillet over medium heat. Add onion and sauté for 5 minutes, until translucent. Add garlic, turmeric, paprika, and cumin; cook for 1 minute, until fragrant.
Add rice and vegetable broth; bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes, until rice is tender.
Remove from heat and stir in green beans and lemon juice.
Serve salmon over rice mixture. Top with a dollop of Greek yogurt and slivered almonds.