Preheat and prep the pan: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment or lightly oil it. A hot oven is key to crisp edges and tender centers.

Season the sweet potatoes: In a bowl, toss the sweet potato cubes with 1 tablespoon olive oil, half the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the smoked paprika. Spread them out on the pan in a single layer. Roast for 12 minutes to give them a head start.

Prep the salmon: While the potatoes roast, pat salmon dry with paper towels. In a small dish, mix 1 tablespoon olive oil, remaining garlic, lemon zest, a squeeze of lemon juice, and cumin if using. Brush this over the salmon. Season with the remaining salt and pepper. If you like a touch of sweetness, whisk in the honey or maple syrup.

Add green beans: Toss green beans with a drizzle of olive oil and a pinch of salt and pepper. When the timer goes off, pull out the pan, push the sweet potatoes to one half, and add the green beans to a third of the space.

Nestle in the salmon: Place salmon fillets, skin-side down if using, on the open space. Return the pan to the oven and roast for 10–12 minutes, depending on thickness. Salmon should be opaque and flake easily, or reach an internal temperature of 125–130°F (52–54°C) for medium, a bit higher if you prefer well done.

Finish with lemon and herbs: Squeeze fresh lemon over everything. Sprinkle chopped parsley or dill. Taste and add a pinch more salt if needed.

Serve: Plate salmon with a generous scoop of sweet potatoes and green beans. Add extra lemon wedges on the side for brightness.