Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a medium bowl, toss the sweet potato cubes with 1/2 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika until evenly coated.
Place the sweet potatoes in the air fryer basket in a single layer. Cook for 10 minutes, shaking the basket halfway through cooking.
While the sweet potatoes cook, pat the salmon fillets dry with paper towels.
Brush the salmon fillets with the remaining 1/2 tablespoon olive oil and sprinkle with garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
After the sweet potatoes have cooked for 10 minutes, carefully remove the basket and place the salmon fillets skin-side down on top of the sweet potatoes.
Return the basket to the air fryer and cook for an additional 10 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and the sweet potatoes are tender.
Remove the salmon and sweet potatoes from the air fryer. Serve immediately with lemon wedges on the side.