Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel the sweet potato and cut into 1/2-inch cubes, then place them on the baking sheet along with the broccoli florets.
Drizzle half of the avocado oil over the vegetables, season with a pinch of sea salt, and toss to coat evenly.
Roast the vegetables for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender and the broccoli has slightly charred edges.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining avocado oil in a non-stick or cast-iron skillet over medium-high heat.
Place the salmon in the hot pan, skin-side up, and sear for 4 minutes until a golden crust forms.
Carefully flip the salmon and cook for another 3-4 minutes, or until the internal temperature reaches 145°F and it flakes easily with a fork.
Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.