Preheat your oven to 400°F (200°C) and line a 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 15 minutes.
Remove the tray, add the trimmed asparagus, drizzle with a tiny bit of water or the remaining oil from the tray, and roast for another 10-12 minutes until tender.
While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season with sea salt and black pepper.
Heat the remaining avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
Sear for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of bright lemon juice.