Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes.
Remove the tray from the oven, add the asparagus spears, and drizzle them with the remaining teaspoon of olive oil.
Return the tray to the oven and roast everything for another 10 to 12 minutes until the potatoes are tender and the asparagus is bright green.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat.
Place the salmon in the hot pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.
Sear the salmon for 4 to 5 minutes until the skin is golden and very crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the flesh is just opaque and flakes easily.
Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing with an optional squeeze of fresh lemon juice.