For salmon with couscous, clean and peel the carrots and cut diagonally into 1/2 cm thick slices. Clean the spring onions and cut diagonally into 1/2 cm thick rings.
Heat the oil in a non-stick frying pan. Sauté the carrots and the onion rings for about 3 minutes, add salt and pepper. Mix the couscous with the cinnamon and curry and add to the pan.
Stir in beef broth and cover and let swell over very mild heat for 5 minutes. If necessary, add more soup so that the couscous is not too dry. Finely grate 1 tsp lemon zest, chop parsley.
Salt and pepper the salmon all over and sprinkle with parsley and lemon zest. Loosen the couscous with a fork and spread it in the center of each of 2 sheets of baking paper.
Place the salmon on top. Cut the lemon in half, slice it and spread it on the salmon. Fold the baking paper over it like candy, twisting the ends tightly.
Bake the parcels on the rack in the preheated oven at 200 degrees (NOT UMLUFT!!!) on the 2nd rack from the bottom for 15 minutes.
Leave the salmon with couscous in the baking paper and arrange on plates like this and serve.