Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Peel and dice sweet potato into ½-inch pieces.

Toss sweet potato on one side of a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest later), salt, and pepper. Roast on top rack until beginning to soften, 10 minutes (you’ll add more to the sheet then).

While sweet potato roasts, in a small bowl, combine harissa aioli and yogurt. Reserve half the harissa-yogurt sauce in a separate small bowl for serving. 

Finely chop pepitas. Quarter lemon. Roughly chop cilantro.

In a third small bowl, combine panko, pepitas, remaining garlic powder, a drizzle of oil, salt, and pepper.

Evenly top salmon with remaining harissa-yogurt sauce and mound with panko mixture, pressing to adhere. Return to top rack and roast until sweet potatoes are tender and salmon is cooked through, 8-10 minutes more.

In a large bowl, whisk together juice from one lemon wedge (two wedges for 4 servings), a drizzle of oil, salt, and pepper.

Once sweet potato is done roasting, transfer to bowl along with mixed greens. Toss to combine.

Divide sweet potato salad and salmon between plates. Drizzle reserved harissa yogurt sauce over salmon and sprinkle with cilantro. Serve with remaining lemon wedges on the side.