Preheat your oven to 350°F. While it heats, prepare all your ingredients: mince the garlic (you'll need a total of about 5 cloves), finely chop the fresh rosemary, trim the woody ends from the asparagus and cut into 2-inch pieces, and squeeze your lemon juice. Bring the salmon fillets to room temperature—this ensures even cooking throughout. Cut the sweet potatoes into bite-sized cubes or wedges (about ¾-inch pieces for even cooking). Having everything prepped before you start cooking will keep the workflow smooth.

Spread the cubed sweet potatoes on a large sheet pan in a single layer. Drizzle with 1.5 tablespoons of olive oil and toss to coat evenly. Season generously with sea salt and freshly ground black pepper, then sprinkle with the finely chopped rosemary and minced garlic (about 3 cloves). Toss again to distribute the seasonings evenly. Place the pan in the preheated 350°F oven and roast for 35 minutes without stirring—this allows the potatoes to develop a golden edge.

After the sweet potatoes have roasted for 35 minutes, remove the pan from the oven and give the potatoes a quick toss. Create two empty zones on the pan and arrange the salmon fillets skin-side down in one section, leaving space between them for air circulation. Spread the asparagus pieces in the other section. I like to keep the vegetables and salmon slightly separate so they cook properly without steaming. Drizzle the salmon and asparagus with the remaining 1.5 tablespoons of olive oil.

Season the salmon fillets with sea salt, freshly ground black pepper, and the smoked paprika, which adds a subtle depth and complements both the salmon and the sweet potatoes. Season the asparagus with sea salt and pepper as well. Distribute the remaining minced garlic (about 2 cloves) and chopped fresh rosemary (about 2 tablespoons) over both the salmon and asparagus. Squeeze the fresh lemon juice evenly over the salmon and vegetables—the acid will brighten the flavors as everything finishes cooking.

Return the pan to the 350°F oven and roast for 18 to 20 minutes, until the salmon flakes easily with a fork and the flesh is opaque throughout. The asparagus should be tender with slightly caramelized tips, and the sweet potatoes should be fork-tender. I've found that the skin-on salmon stays moist when cooked at this moderate temperature—the skin acts as a barrier that prevents the delicate flesh from drying out. All components should finish cooking at roughly the same time, so your sheet pan dinner comes together perfectly.