Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Peel and cube the sweet potato, then place in a pot of boiling water for 12-15 minutes until fork-tender.
Trim the woody ends off the asparagus and place them on the baking sheet, lightly misting with a touch of water or a tiny drop of oil and salt.
Roast the asparagus in the oven for 10-12 minutes until tender-crisp and slightly charred.
While vegetables cook, pat the salmon fillet dry with a paper towel and season with sea salt and black pepper.
Heat the avocado oil in a cast-iron or stainless steel skillet over medium-high heat.
Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Drain the sweet potatoes and mash them thoroughly using a fork or potato masher until smooth and creamy.
Plate the sweet potato mash, top with the seared salmon, and serve with the roasted asparagus spears and a fresh lemon wedge.