Sheet Pan Curried Cauliflower and Salmon

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1 1/4 pounds cauliflower florets (regular, purple, Romanesco or a mix), halved or quartered if large

12 ounces baby red potatoes, halved

1/3 cup extra-virgin olive oil

2 teaspoons Madras curry powder

Kosher salt and freshly ground pepper

3/4 cup plain yogurt

1 Persian cucumber, grated on the large holes of a box grater

2 tablespoons chopped fresh cilantro, plus more for topping

3 scallions, thinly sliced

2 teaspoons fresh lemon juice

1/4 teaspoon ground coriander

Pinch of red pepper flakes

4 center-cut salmon fillets (about 6 ounces each)

1/2 teaspoon hot paprika, plus more for topping

1/4 cup hot mango chutney

2 teaspoons apple cider vinegar