Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.

In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, a pinch of salt, and a little pepper. Spread them on the sheet pan first, giving them a little room so they can roast rather than steam.

Roast the sweet potatoes for about 10 minutes to start them softening.

Meanwhile, whisk together 1 tablespoon of olive oil, lemon juice, lemon zest, minced garlic, a pinch of salt, pepper, and paprika if using.

Pat the salmon dry with a paper towel. Brush the salmon with the lemon-garlic mixture, and set aside.

When the potatoes have roasted for 10 minutes, give the pan a quick shake or a flip, then push the potatoes to one side and lay the salmon fillets on the empty space. If you have a thin sheet of lemon slices, you can tuck a slice under each fillet for extra zing.

Add the asparagus to the pan, drizzle with the remaining 1 tablespoon of olive oil, and season with a pinch more salt and pepper. Arrange the spears in a single layer so they roast evenly.

Return the tray to the oven and roast for another 12-15 minutes, or until the salmon is just cooked through and flakes easily, the sweet potatoes are tender, and the asparagus is vibrant and crisp-tender. If your salmon is thicker, you may need an extra 2-3 minutes.

Remove from the oven. Let the dish rest for a couple of minutes, then squeeze a little extra lemon juice over everything and serve straight from the pan.