Prepare a charcoal or gas grill for direct cooking over medium-high heat (375 to 400°). Toss sweet potatoes with 2 teaspoons olive oil and ¼ teaspoon sea salt; set aside. Toss green beans with 2 teaspoons olive oil and ¼ teaspoon sea salt in another bowl; set aside.

For sauce, combine maple syrup, brown sugar, smoked paprika, chipotle chili powder, Dijon mustard, and ¼ teaspoon sea salt.

Create 4 (16x12-inch each) sheets of foil. Spread potatoes on one-half of each sheet. TOp with salmon, tucking under thin edges. Place beans around salmon; drizzle with sauce mixture. Fold other half of foil over salmon and beans; double-fold to seal edges.

Grill packets for 9 to 12 minutes or until salmon flakes easily with a fork (145°). Garnish with crisp-cooked crumbled bacon and toasted chopped pecans, if desired.