Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the sweet potato and cut it into small, uniform half-inch cubes.
Toss the sweet potato cubes with half of the avocado oil and a pinch of sea salt on the prepared baking sheet.
Roast the sweet potatoes for 15 minutes.
While the potatoes roast, trim the woody ends off the asparagus spears.
Add the asparagus to the baking sheet, drizzle with the remaining avocado oil, and toss to coat.
Return the tray to the oven and roast for another 10 to 12 minutes until the vegetables are tender.
While the vegetables finish roasting, pat the salmon fillet completely dry with a paper towel and season with salt and 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 10 seconds to ensure even contact.
Sear the salmon for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked to your desired level of doneness.
Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.