Pepita-Crusted Salmon

• Toss sweet potatoes on a lightly oiled baking sheet with a large drizzle of olive oil, half the oregano, ½ tsp harissa powder (¾ tsp for 4 servings) (or more if you want an extra kick!), and a big pinch of salt and pepper. • Roast on top rack for 12 minutes (you’ll add more to the sheet then).

• While sweet potatoes roast, place garlic and 1½ TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until butter is melted, 30-45 seconds. Let cool slightly, then stir in pepitas, remaining oregano, 3 TBSP panko (6 TBSP for 4), and a pinch of salt and pepper. • In a small bowl, combine mayonnaise, half the jam, ¼ tsp harissa powder (½ tsp for 4), and a squeeze of lemon juice. (Taste and add more harissa if you like.) If needed, add water 1 tsp at a time until mixture reaches drizzling consistency. Season with salt and pepper.

• Pat salmon* dry with paper towels and season all over with salt and pepper. Drizzle skin sides with oil; rub to coat. • Once sweet potatoes have roasted 12 minutes, remove sheet from oven. Carefully push sweet potatoes to one side of sheet; place salmon, skin sides down, on empty side. (For 4 servings, transfer sweet potatoes to middle rack; add salmon to a second sheet and roast on top rack.) Evenly spread tops of salmon with a thin layer of mustard; sprinkle with a pinch of sugar and mound with pepita mixture, pressing firmly to adhere. • Roast on top rack until crust is golden brown and salmon is cooked through, 10-12 minutes.

• Meanwhile, in a second small bowl, whisk together remaining jam, 1½ TBSP olive oil (3 TBSP for 4 servings), juice from one lemon wedge (two wedges for 4), and a pinch of salt and pepper. TIP: For a tangier dressing, add another squeeze of lemon juice. • Halve tomatoes lengthwise. • In a large bowl, toss mixed greens, feta, and tomatoes with as much dressing as you like. Taste and season with salt and pepper if desired.