Line a baking sheet with aluminium foil and set aside.
Cut vegetables into 1" cubes
In a large mixing bowl, gently toss vegetables with olive oil, lemon juice, salt & pepper using a couple of wood spatulas.
Spread veggie on the baking sheet and top with rosemary sprigs.
Bake in the middle of the oven for about 20-25 minutes or until veggies start to brown.
Meanwhile, prepare the salmon. In a small mixing bowl, add all the salmon ingredients, except for salmon. Mix well to combine.
Place salmon in a non stick baking dish and brush well with the sauce. Roast on the lower rack for about 10 minutes or until salmon gets a golden brown crust.
While veggies and salmon are cooking, prepare the couscous.
Add water to a saucepan and bring to a boil. Pour couscous over, mix in a tablespoon of olive oil and cover with a lid.
Serve salmon with roasted veggies, couscous and lemon wedges (optional)