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How to Make It
Stir together paprika, pepper, sugar, garlic powder, cumin, cayenne, and 3/4 teaspoon of the salt in a shallow bowl; set aside.
Preheat oven to 425°F. Toss together sweet potatoes, 1 tablespoon of the oil, and 1/4 teaspoon of the salt. Spread in an even layer on 1 end of an aluminum foil-lined baking sheet. Bake in preheated oven 5 minutes.
Meanwhile, toss together Brussels sprouts, 1 tablespoon of the oil, and 2 teaspoons of the spice mixture in a large bowl. Add Brussels sprouts to pan with potatoes, and bake 10 minutes. Rub salmon with remaining 1 tablespoon oil, and sprinkle with remaining spice mixture. Add salmon to pan. Cook until salmon is lightly browned and firm (medium) and Brussels sprouts and potatoes are tender, 10 to 12 minutes. Sprinkle with parsley, and serve with lime wedges.