Preheat the oven to 425 degrees. Line a large sheet pan with tinfoil.
Cube the sweet potatoes. Place in a medium size bowl. Drizzle 2 tbsp olive oil, 1/2 tsp cinnamon and 1/2 tsp chili powder. Stir around to get all of the olive oil and spices incorporated throughout.
Place sweet potatoes on one end of the sheet pan. Once the oven has preheated, you will be cooking the sweet potatoes by themselves for 20 minutes. This step is important as the sweet potatoes take longer to cook than the other items.
While the potatoes are cooking, rinse the asparagus and pat dry. Trim the woody ends off. I recommend trimming off between 1-3 inches, depending on your preference. I trim about 2 inches off.
Once the sweet potatoes have been cooked for 20 minutes, remove them from the oven and add the asparagus next to them. Be careful, the pan will be very hot. Drizzle 2 tbsp of olive oil over the asparagus; salt and pepper to taste.
Add the salmon to the pan, sprinkle with salt and pepper to taste. Add a slice of lemon to salmon and asparagus if desired.
Cook at 425 degrees for 15 minutes, or until salmon flakes away easily. Fish should be cooked to 145 degrees, measured through the thickest part.
Serve immediately!
