Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

In a small bowl, add the spices: paprika, cumin, garlic powder, turmeric, thyme, salt, and pepper. Mix until well combined.

Place potatoes, chickpeas, and onions on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1 tablespoon of the spice mixture. Toss until well coated, then spread into an even layer. Bake for 20 minutes.

Place yogurt, leafy herbs, garlic, lemon juice, and salt in a blender or food processor. Blend on high until well combined, about 30 seconds. Taste and adjust seasonings as necessary. Set aside until ready to serve.

Drizzle the salmon with the remaining olive oil and rub into the flesh. Evenly sprinkle the remaining spice mixture on the salmon.

Once potatoes and chickpeas are done cooking, flip them and push to the edges, making space for the salmon. Add salmon fillets and bake for 10 to 15 more minutes until cooked to your liking.

Remove from oven, drizzle with herby yogurt sauce, and add feta, lemon zest, and extra herbs. Serve over arugula with more sauce if desired.