Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Peel and cube the sweet potato into 1/2-inch pieces, then toss with half of the avocado oil and a pinch of sea salt.
Spread the potatoes on the baking sheet and roast for 15 minutes.
While potatoes roast, trim the woody ends off the asparagus spears.
Add the asparagus to the baking sheet, tossing them with the potatoes and roasting for an additional 10 minutes until the vegetables are tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down, pressing gently with a spatula for 30 seconds to ensure a crisp skin.
Sear the salmon for 4-5 minutes until the skin is golden and crisp, then flip and cook for another 2-3 minutes until desired doneness.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.