Preheat the oven to 425°F. Place the carrots onto a half sheet pan and toss with a generous drizzle of olive oil. Spread the carrots into an even layer. Season with a pinch of salt and black pepper. Roast for about 30 minutes, or until tender and caramelized.
Meanwhile, pat the salmon dry and let sit at room temperature while you make the sauces.
Add the white wine vinegar, grainy mustard, and honey to a small mixing bowl. Whisk to combine. Slowly drizzle in 3 tablespoons of olive oil, whisking continuously. Stir in the chives and season with salt and freshly cracked black pepper to taste. Set aside.
Add the greek yogurt and lemon juice to another small mixing bowl. Stir to combine. Season with salt and freshly cracked black pepper to taste. Set aside.
Heat a stainless steel pan over medium heat. Add enough safflower oil to just coat the bottom of the pan. Once the oil is hot, carefully place the salmon skin-side down into the oil. Sear for about 5 minutes, or until the skin is crisp and easily releases from the pan. Flip the salmon over and finish cooking on the other side, about 3-4 minutes longer, or until cooked to your desired doneness.
Spread the yogurt sauce onto a large plate. Place the salmon on top, with the roasted carrots alongside. Spoon the chive vinaigrette over both the salmon and carrots. Season with more freshly cracked black pepper.