In a large frying pan, heat ½ tablespoon of olive oil on medium heat. Once hot, add the pearl couscous. Continually stir until the couscous starts to brown, about 2-3 minutes. Once golden, remove the couscous from the pan and set aside.

In the same frying pan, add another ½ tablespoon of oil, plus the diced yellow onion, carrots, and zucchini. Mix in the minced garlic, paprika, salt and pepper. Saute on medium heat for about 3-4 minutes, or until the vegetables are softened. Remove from heat, cover, and set aside.

Add the vegetable broth to a large sauce pan and bring to a boil.* Add the toasted couscous to the sauce pan and cover with a lid. Turn the heat down to low and allow it to simmer for about 8-10 minutes, or until all of the liquid is absorbed. Fluff with a fork.

Add the sauteed veggies to the cooked couscous, along with the fresh parsley and lemon juice. Cover and set aside until ready for serving.

Preheat oven to 375° F.

In a small bowl, whisk together the melted butter, lemon juice, garlic, and paprika.

Pat each salmon filet dry and sprinkle each side with sea salt. Place each salmon filet on a separate square piece of tin foil. Evenly pour the butter mixture over the top of each fillet.

Fold up the sides of the tin foil, covering the salmon completely. Fold over the top seam to make sure it's completely sealed.

Place the salmon foil packets in the oven and bake for about 15-20 minutes. Timing will vary based off of the size and thickness of the salmon, so make sure that the salmon reaches an internal temperature of 145° F. Some cuts of salmon will take longer to cook.

If you'd like, you can broil the salmon as well. Once almost done cooking, open the top of each tin foil packet. Set the oven to its broil setting and cook for an additional 2-3 minutes. This can dry out the salmon/overcook it, so I wouldn't recommend broiling the salmon if it's already been cooked warmer than 145° F.

Immediately serve the salmon with the vegetable couscous and enjoy!