Heat oven to 450° F. Coat two rimmed baking pans with nonstick cooking spray.
In a blender, process red peppers, almonds, vinegar, olive oil, garlic, salt and pepper until smooth.
Place Brussels sprouts and carrots in one of the prepared baking pans, toss with oil and season with 1/8 teaspoon each of the salt and pepper. Roast at 450° F for 30 minutes or until tender.
Meanwhile, season salmon with the remaining 1/8 teaspoon each salt and pepper. Place in the second prepared baking pan and roast at 450° F for 15 minutes.
Serve salmon, couscous and vegetables with romesco sauce on side.
Try to eat at least 8 ounces of fish per week, especially those rich in omega-3s, such as salmon and tuna.