Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high.
Put the potato wedges in a saucepan, cover them with water and bring it to a boil. Cook them for 3 minutes or until it is slightly tender but not cooked all the way through.
Drain well and then toss with two teaspoons oil, ¼ teaspoon black pepper, and ¼ teaspoon salt.
Put wedges on the grill grate and grill for about ten minutes until dark marks appear, and the potatoes are cooked through.
As the sweet potato cooks, put ¼ teaspoon black pepper, ¼ teaspoon salt, mustard, horseradish, bread crumbs, egg, and salmon in a food processor container. You should examine the salmon closely to ensure there are no bones in it.
Pulse the mixture several times until you have a chunky paste, then gently form it into 4 patties.
Brush salmon burgers with two teaspoons of oil and grill for 3 minutes per side or until the fish is just barely cooked.
Stir together lemon zest, pesto, and yogurt.
Serve burgers topped with yogurt pesto sauce and sweet potato wedges on the side and enjoy this beautiful recipe.