Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Peel and cube the sweet potato, then place in a pot of boiling water for 10-12 minutes until fork-tender.
Trim the woody ends off the asparagus and place them on the prepared baking sheet, seasoning with a pinch of sea salt.
Roast the asparagus in the oven for 8-10 minutes until tender-crisp and slightly charred.
While vegetables cook, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the hot skillet skin-side down and sear for 4 minutes without moving it to ensure a crispy texture.
Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches your desired doneness.
Drain the sweet potatoes and mash them in a bowl with the ghee until smooth and creamy.
Plate the salmon alongside the sweet potato mash and roasted asparagus, drizzling the lemon juice over the fish just before serving.