Step 1

Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper. Place sliced sweet potatoes on side of the pan, drizzle with 1 1/2 tbsp of olive oil, 1 tbsp rosemary, 1 tbsp garlic, and salt and pepper. Toss to combine and roast for 40 minutes.

Step 2

When potatoes have roasted for 35 minutes, toss the potatoes for even cooking. Place salmon and asparagus on the baking sheet. drizzle remaining olive oil, garlic, rosemary, salt and pepper and lemon juice over the salmon and asparagus. Sprinkle smoked paprika over the top of the salmon and place the baking sheet back in the oven for 18-20 minutes. Cook until salmon is flaky.

Step 3

If the potatoes still need a bit more time, tent the asparagus and remove the salmon and cover with foil on a plate so the fish doesn't dry out.