Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes until they are tender and slightly browned on the edges.
Pat the salmon fillet dry with a paper towel and season the skin and flesh with a little salt and black pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes very crisp.
Flip the salmon carefully and cook for an additional 2-3 minutes until it reaches your preferred level of doneness, then remove it from the pan to rest.
In the same skillet, add the green beans and a tablespoon of water, then cover with a lid for 2 minutes to steam-cook them quickly.
Remove the lid, add the minced garlic to the beans, and sauté for 1-2 minutes until the beans are tender-crisp and fragrant.
Plate the salmon alongside the roasted sweet potatoes and garlicky green beans for a clean, nutrient-dense meal.