Preheat the oven to 400°F (200°C). In a large bowl, toss the halved baby sweet potatoes with 2 tablespoons olive oil, 1 tablespoon smoked paprika, and 1 teaspoon smoked sea salt. Place them on a baking sheet and roast for about 20-25 minutes, until tender and caramelized.

While the sweet potatoes roast, prepare the salmon. Rub the salmon fillets with 1 tablespoon olive oil, ½ tablespoon smoked paprika, fresh oregano, and ½ teaspoon smoked sea salt. Set aside to absorb the flavors.

Slice the navel orange and arrange it on a separate baking sheet. Broil the orange slices for 5-7 minutes to caramelize them slightly.

Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Sear the salmon, skin side down, for about 4-5 minutes until crispy, then flip and cook for another 2-3 minutes until the salmon is cooked through.

In a medium bowl, mix the chopped avocado, fresh cilantro, lime juice, and coconut aminos. Toss to combine.

Serve the salmon alongside the roasted sweet potatoes, caramelized oranges, and avocado-cilantro mixture.