Preheat oven to 425. Line a rimmed baking sheet with parchment paper.

In a bowl, combine the squash, 2 T olive oil, honey, sambal oelek, and a generous pinch of salt. Toss to coat and arrange mixture on baking sheet. Bake until the squash is tender, about 15 minutes. Remove from oven and reduce temperature to 325.

Push the squash to the outer edges of the pan. Place the salmon in the center, rub the top with harissa, and season with salt. Scatter the garlic and lemon slices around the salmon and pour the remaining 1/3 cup olive oil over everything. Return to oven and roast until the salmon is opaque and flakes easily, 20 to 30 minutes.

Transfer to plates and top with pomegranate seeds and fresh mint.