Preheat the oven to 375 degrees.
Brush a parchment-lined baking sheet with olive oil. Arrange the fillets flesh-side up and season with salt and pepper. Brush the top of each fillet with the yogurt or mustard. Place the hemp seeds on a shallow plate. One at a time, lay the salmon in the hemp mixture, coating side-down, pressing lightly so the seeds adhere to the yogurt or mustard. Return the crusted salmon, seed-side up, to the baking sheet. Roast in the oven for 10 - 15 minutes, or until the fish is medium-rare.
Meanwhile, sauté the greens: In a large skillet, heat the oil over a medium flame. Add the shallot and garlic; sauté until soft, 3 minutes. Fold in the greens and cook until wilted, 3 minutes. Add the lemon juice and salt and cook until the liquid has reduced by half, about 2 minutes more. Set aside.
To serve, divide the hummus, beet greens and salmon between 4 plates and drizzle with the tahini sauce. Garnish with fresh mint and additional hemp seeds.